INGREDIENTS

INSTRUCTIONS

Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat
baking mat on a baking sheet, and set aside. In a large bowl, sift
together flour, 3 tablespoons sugar, baking powder, and salt. Using a
pastry blender, or two knives, cut in butter until the largest pieces
are the size of small peas. Stir in blueberries and zest. Using a
fork, whisk together cream and egg in a liquid measuring cup. Make a
well in the center of dry ingredients and pour in cream mixture. Stir
lightly with fork just until dough comes together. Turn out onto a
lightly floured surface, and knead a few times to mix well. Pat dough
into a 6-inch square about 1 1/4 inches thick. Using a floured knife,
cut into four 3-inch squares. Cut squares in half on the diagonal to
form eight triangles. Transfer to prepared baking sheet. Brush tops
with cream and sprinkle with sugar. Bake until golden brown, 20 to 22
minutes. Transfer scones from baking sheet to wire racks to cool.
Makes 8.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 183 Calories (kcal); 5g Total Fat; (25% calories from
fat); 5g Protein; 29g Carbohydrate; 60mg Cholesterol; 401mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 1 Fat; 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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