28 February 2013

Blueberry and Cream Scones

We had some fresh blueberries in the fridge and decided to put them into a batch of blueberry and cream scones.  They were tasty!  Serve hot with a pad of butter or drizzle with powder sugar icing to make them a sweet treat.

Ingredients:

2 cups flour
1/4 cup brown sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh (or frozen) blueberries
1/4 cup sour cream
1/2 cup milk (or half and half or whipping cream if you've got it)
1 egg
Preheat oven to 375F.  Sift together dry ingredients then cut the butter in.  Gently fold in blueberries.  In a separate bowl, whip together the sour cream, egg and milk/half and half/whipping cream.  Slowly add to the dry ingredients and once a dough forms, knead only a few times to incorporate ingredients.  Divide dough in half on a lightly floured surface and shape into two circles.  Cut into six wedges and place on an ungreased cookie sheet.  Bake about 15 to 20 minutes, until golden brown.  Serve warm.
Enjoy!

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