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| Blueberry Scones Recipe |
Category: Breads
Rating:
N/A
Servings: 16
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Ingredients
3/4 cup blueberries, dried
1 3/4 cup flour, sifted
2 1/4 teaspoon baking powder
1 tablespoon sugar; plus a little more
1/2 teaspoon salt
1/4 cup butter
2 egg
1/3 cup cream
Cooking Directions:
Place blueberries in a bowl with enough hot water to cover. Soak for about 5 minutes. Preheat oven to 450 F.
Drain blueberries. Mix together flour, baking powder, 1 Tbsp sugar and salt in a bowl. Cut in butter, using a pastry blender or two knives. Stir in blueberries.
In a separate bowl, beat eggs. Reserve 2 Tbsp and add remaining eggs to dry ingredients. Pour in cream. Combine with a few swift strokes. Place on a slightly floured board and pat or roll to a thickness of 3/4 inch. Cut with a knife into diamond shapes or into 2-inch rounds. Brush with reserved egg and sprinkle with sugar. Bake for 15 minutes.
-- Contra Costa Times per Shelley Rodgers
From: Waring@ima.Infomail.Com Date: 08/17/95 Posted to FOODWINE Digest by Abbott on Jan 21, 1998
breads
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