| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
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.
Yield: 1 dozen scones
Recipe by: Cooking Live Show #CL8949
Posted to MC-Recipe Digest V1 #784 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997
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