Blueberry Cream Scones Recipe
Yield: 12 SconesRecipe by luhu.jp
Ingredients:
COOKING LIVE #CL8949
1/2 cup: Heavy cream plus additional,
For brushing the scones,
1: Egg,
1 tsp: Extract, vanilla
2 cup: Flour,
1/4 cup: Sugar plus additional for,
Sprinkling the scones,
1/2 tsp: Salt,
1 tbsp: Double acting baking powder,
1/2 tsp: Baking soda,
6 tbsp: Butter, unsalted, cold, cut
Into bits,
3/4 cup: Blueberries, picked over
Directions:
In a bowl, whisk together 1/2 cup of the cream, the egg, and the
vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt,
baking powder, and baking soda. Add the butter and blend the mixture
until it resembles coarse meal. Gently stir in the blueberries and
add the cream mixture with a fork until the mixture forms a sticky
but manageable dough. Knead the dough gently on a lightly floured
surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut
out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the
wedges to a lightly greased baking sheet, brush them with the
additional cream, and sprinkle them with the additional sugar. Bake
the scones in the middle of a preheated 400 degree oven for 15 to 18
minutes, or until they are golden.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt,
baking powder, and baking soda. Add the butter and blend the mixture
until it resembles coarse meal. Gently stir in the blueberries and
add the cream mixture with a fork until the mixture forms a sticky
but manageable dough. Knead the dough gently on a lightly floured
surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut
out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the
wedges to a lightly greased baking sheet, brush them with the
additional cream, and sprinkle them with the additional sugar. Bake
the scones in the middle of a preheated 400 degree oven for 15 to 18
minutes, or until they are golden.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp