Blueberry Scones Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Blueberries, dried
1 3/4 cup: Flour, sifted
2 1/4 tsp: Baking powder,
1 tbsp: Sugar, plus a little more
1/2 tsp: Salt,
1/4 cup: Butter,
2: Egg,
1/3 cup: Cream,
Directions:
Place blueberries in a bowl with enough hot water to cover. Soak for
about 5 minutes. Preheat oven to 450 F. Drain blueberries. Mix
together flour, baking powder, 1 Tbsp sugar and salt in a bowl. Cut
in butter, using a pastry blender or two knives. Stir in blueberries.
In a separate bowl, beat eggs. Reserve 2 Tbsp and add remaining eggs
to dry ingredients. Pour in cream. Combine with a few swift strokes.
Place on a slightly floured board and pat or roll to a thickness of
3/4 inch. Cut with a knife into diamond shapes or into 2-inch rounds.
Brush with reserved egg and sprinkle with sugar. Bake for 15 minutes.
Source from luhu.jp
about 5 minutes. Preheat oven to 450 F. Drain blueberries. Mix
together flour, baking powder, 1 Tbsp sugar and salt in a bowl. Cut
in butter, using a pastry blender or two knives. Stir in blueberries.
In a separate bowl, beat eggs. Reserve 2 Tbsp and add remaining eggs
to dry ingredients. Pour in cream. Combine with a few swift strokes.
Place on a slightly floured board and pat or roll to a thickness of
3/4 inch. Cut with a knife into diamond shapes or into 2-inch rounds.
Brush with reserved egg and sprinkle with sugar. Bake for 15 minutes.
Source from luhu.jp
Tags
: breads