| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 8 | servings | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 3 | tb | Sugar; plus more |
| 1 | tb | Baking powder |
| 3/4 | ts | Salt |
| 6 | tb | Cold unsalted butter; cut into pieces |
| 1 1/2 | c | Rinsed fresh blueberries; picked over |
| 1 | ts | Grated lemon zest |
| 1/3 | c | Heavy cream; plus more |
| 2 | lg | Eggs; lightly beaten |
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 Converted by MM_Buster v2.0n.
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