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Wild Blueberry Scones




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
3 teaspoons baking powder
pinch of salt
3 Tablespoons sugar
1/2 teaspoon ground allspice
5 Tablespoons soft butter/margarine/shortening
1/2 cup milk
1/2 cup fresh or frozen wild blueberries
milk for glazing
sugar for glaze (optional)


Recipe



Preheat oven to 425 degrees. Grease a large baking sheet. Combine the flour, baking powder, salt, sugar, and allspice in a large bowl. Add the butter and cut it in with a pastry knife or fork until it is in small pieces like crumbs. Make a well in the center and add the milk. Stir several strokes, add the wild blueberries, and stir until dough forms. May need a sprinkle more milk if it does not all cohere. Be careful not to overwork the dough.

Form into a ball and flatten into a 9- or 10-inch disk. Using a sharp, long-bladed knife, cut the dough into 8 or 10 wedges, as you would cut a pie. You can either slide dough onto baking sheet as is for scones shaped in wedges, or separate the pieces and push them into slightly flattened balls for scones shaped in circles. For either shape, brush the tops with milk. For a sweet, crunchy surface, sprinkle some sugar on each one.

Bake for 12 to 15 minutes until golden brown (they may take a bit longer if cooked as the big disk scored into wedges). Remove from baking sheet when done (cut wedges apart at existing score marks) and serve hot in a cloth-lined basket. Delicious with butter and honey or the more traditional cream and jam.