BLUEBERRY SCONES
1 c. fresh blueberries, rinsed & drained
2 tsp. flour
1 tsp. cinnamon
1 3/4 c. flour
3 tsp. baking powder
2 tbsp. milk
1/3 c. solid vegetable shortening
1/4 c. sugar
1/2 tsp. salt
2 lg. eggs
About 1/3 c. cream
Cinnamon sugar
Preheat oven to 425 degrees. Stir together 2 teaspoons
flour
and 1 teaspoon cinnamon; toss with blueberries, set aside.
In large bowl mix flour, baking powder, sugar and salt.
With
pastry blender cut in shortening until size of small peas.
In
measuring cup beat eggs with a fork. Add enough cream to
make
2/3 cup liquid, lightly stir egg mixture and berries into
flour mixture. Handle dough as little as possible.
On lightly floured surface divide into 2 parts. Pat into a
circle 6 inches across and 3/4 inch thick. Cut into 6
wedges.
Place on greased baking sheet, brush top with milk and
sprinkle cinnamon sugar. Bake 15 minutes at 425 degrees or
until lightly brown.
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