Blueberry Scones

Blueberry Scones

Biscuits and scones are great for entertaining. Split and fill with sandwich toppings for cocktail parties. Serve with whipped cream and jam for teatime gatherings.

INGREDIENTS

2 1/2 Cups Unbleached Flour

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1/4 Teaspoon Kosher Salt

1/2 Cup Cut Up Butter

2 Beaten Eggs (Room Temperature)

3/4 Cup Whipping Cream

1/2 Cup Dried Blueberries

Whipping Cream

Coarse Sugar

Preheat oven to 400 degrees. In a large-size bowl combine flour, 4 tablespoons sugar, baking powder, and kosher salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture and set aside.  In a medium-size bowl combine eggs, 3/4 cup whipping cream and dried blueberries. Add egg mixture all at once to flour mixture. Using a pastry blender or fork, stir just until moist. Turn dough onto lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into a 6 inch circle. Cut each circle into 6 wedges. Place dough wedges 2 inches apart on an parchment paper lined baking sheet. Brush wedges with whipping cream and sprinkle with coarse sugar. Bake for 12 to 14 minutes or until golden. Remove from oven and let cool on baking sheet for 5 minutes.  Serve warm with butter.  Makes about 12 scones.