Blueberry Scones 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar 1/3 cup butter 1/3 cup buttermilk 1 egg 1 cup fresh or frozen blueberries
Directions Sift together dry ingredients and cut in butter with 2 knives or pastry blender. Add buttermilk to egg reserving 1 tablespoon unbeaten egg white. Beat until blended. Pour into dry ingredients all at once, stirring quickly. Lightly fold in blueberries. Turn out onto a lightly floured surface. Pat to 1/2 inch thickness. Cut into squares, triangles or diamonds with a floured knife. Brush with egg white diluted with 1 teaspoon water. Sprinkle with granulated sugar. Bake on an ungreased cookie sheet at 425° for 10 to 15 minutes. Makes 15 to 20 medium scones. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
