Friday, August 17, 2012

Fresh Blueberry Scones Recipe


Blueberry season is just about past, but there may still be some beautiful berries left on the bushes near you. If not, hopefully you saved a few in the freezer--those would work just fine in this recipe (keep the berries frozen when stirring them into the batter.)

If you want a special addition to your breakfast or brunch, try these simple scones. Just a few ingredients and you've got a buttery, slightly sweet side dish. 

Fresh Blueberry Scones Recipe
recipe adapted from Betty Crocker Cookbook
Makes 8 scones

1-3/4 cups flour
3 Tbsp sugar
2-1/2 tsp baking powder
1/2 tsp salt
1/3 cup firm butter
1 large egg, beaten
1/2 tsp vanilla
4-6 Tbsp 2% milk or heavy whipping cream
1/2 cup fresh blueberries

Preheat oven to 400 degrees. 

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter using pastry blender (or you can use 2 knives and pull them in opposite directions). The mixture should be coarse and crumbly. Stir in egg and vanilla and add in milk 1 Tbsp at a time until the dough cleanly leaves the edges of the bowl. Gently fold in blueberries, being careful not to break open any berries. 

Lightly flour a clean surface and turn dough onto it. Sprinkle your hands with flour and knead gently 10 times. Roll out the dough into a 10 inch circle. Flour a sharp knife or pastry cutter and cut the dough into 8 wedges. Transfer the wedges to a baking sheet and brush each with additional milk. Sprinkle with sugar. 

Bake 13-15 minutes or until lightly golden brown. Transfer to a serving dish and serve warm.  

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