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Scones: Reunion Scones




Source of Recipe


Mani Niall


List of Ingredients




2 cups all purpose flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cinnamon
8 tablespoons butter, cold and cut into bits
1/2 to 2/3 cup half and half
1 egg, beaten
1 1/2 cups blueberries (6 oz.)
1 cup chopped macadamia nuts


Recipe



Preheat the oven to 425 degrees. For easier cleanup, line 2 baking sheets with parchment, a silpat, or use non-stick cooking spray.

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, ginger and cinnamon. Cut the cold butter in using a pastry cutter or with your fingers, until the mixture resembles coarse crumbs.

Make a well in the center and add 1/2 cup of the half and half, egg, blueberries and the macadamia nuts. Mix the dough together with a wooden spoon or a plastic dough divider just until it pulls together. (Add additional half and half by the tablespoonful if the dough is too dry to pull together). Do not over mix or the scones may become tough.

Drop the scones by the spoonful onto the baking sheets. Bake for about 14 to 16 minutes, until golden brown. For even baking, rotate the sheets from top to bottom and front to back halfway through baking.