| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cklive17, Pdate | 12 | servings | |
INGREDIENTS
| 1/2 | c | Heavy cream; plus additional |
| For brushing the scones | ||
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 2 | c | All-purpose flour |
| 1/4 | c | Sugar; plus additional |
| For sprinkling the scones | ||
| 1/2 | ts | Salt |
| 1 | tb | Double-acting baking powder |
| 1/2 | ts | Baking soda |
| 6 | tb | Cold unsalted butter; cut into bits |
| 3/4 | c | Blueberries; picked over |
INSTRUCTIONS
In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden. This recipe yields 1 dozen scones. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8949) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-10-1999 Per serving: 138 Calories (kcal); 4g Total Fat; (27% calories from fat); 3g Protein; 22g Carbohydrate; 29mg Cholesterol; 273mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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