These are scrumptious and great with a cup of coffee. They make for a fun gift instead of flowers.
Blueberry Scones
Ingredients:
1 1/2 C. Flour
1/2 C. Cake Flour (1tbs. cornstarch in place of 1tbs. of the flour)
3 Tbs. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 Stick unsalted butter (cold, cut into small pieces)
1 C. blueberries
1/2 C. low-fat buttermilk (or 1/2 plain yogurt whisked with 2tbs. milk)
1 large egg, plus 1 egg beaten slightly for egg wash
1/2 tsp. vanilla extract
Sanding sugar
Directions:
1. Preheat Oven to 375. Line baking sheet with parchment paper.
2. Whisk together fours, sugar, baking powder and salt in a large bowl. Cut in butter
with pastry knife or with your fingers, until mixture has the texture of coarse meal.
Stir in blueberries.
3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and
stir lightly with a fork until dough forms and small amount of flour remains in bottom
of bowl.
4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate
flour. Pat into 1-inch thick round. Cut into 12 wedges. Transfer to baking sheet, brush with egg wash and sprinkle with sanding sugar.
5.Bake 22 minutes until golden brown, let cool on wire rack. Best served immediately. Freeze up to one month. Thaw and reheat 350 for 10 minutes.
