BLUEBERRY SCONES #2
List of Ingredients
- 3/4 CUPS DRIED BLUEBERRIE
- 1 3/4 CUPS SIFTED FLOUR ( SIFT FIRST THEN MEASURE)
- 2 1/4 TEASPOONS BAKING POWDER
- 1 TABLESPOON SUGAR, + A BIT MORE
- 1/2 TEASPOON SALT
- 1/4 CUP SWEET BUTTER
- 2 EGGS
- 1/3 CUP HEAVY CREAM OR 1/2 & 1/2
Instructions
- PREHEAT OVEN TO 450°.
- PLACE BLUEBERRIES IN A BOWL WITH ENOUGH HOT WATER TO COVER. SOAK FOR ABOUT 5 MINUTES. DRAIN AND SET ASAIDE.
- MIX TOGETHER THE FLOUR, BAKING POWDER, 1 TABLESPOON SUGAR AND SALT IN A LARGE BOWL. CUT IN BUTTER USING A PASTRY BLENDER OR YOUR FINGERS UNTIL MIXTURE RESEMBLES COARSE CRUMBS. STIR IN BLUEBERRIES GENTLY.
- IN A SEPARATE BOWL, BEAT EGGS, RESERVE 2 TABLESPOONS OF EGG AND ADD REMAINING EGG TO DRY INGREDIENTS. POUR IN THE CREAM AND COMBINE GENTLY WITH A FEW STROKES OF A WOODEN SPOON.
- PLACE DOUGH ON A SLIGHTLY FLOURED BOARD AND ROLL TO A 3/4" THICKNESS. CUT WITH A FLOURED 2" BISCUIT CUTTER.
- PLACE ON LIGHTLY COATED COOKIE SHEETS. BRUSH WITH RESERVED EGG AND SPRINKLE WITH SUGAR. BAKE FOR 12 TO 15 MINUTES, OR UNTIL PUFFED AND LIGHTLY BROWNED.
- DRIED CHERRIES CAN BE SUBSTITUTED FOR BLUEBERRIES. JUST FOLLOW THE RE-HYDRATING INSTRUCTIONS FOR BLUEBERRIES.
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