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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These scones are great any time of year using fresh or frozen blueberries. I serve them alone as a snack or as part of a meal. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/4 cup plus 1 tablespoon sugar, divided |
3 teaspoons baking powder |
3/4 teaspoon salt |
1/4 cup cold butter |
1 egg |
1/2 cup milk |
1-1/2 teaspoons vanilla extract |
1 cup fresh or frozen blueberries |
1/3 cup chopped pecans, toasted |
2 teaspoons grated lemon peel |
1 egg white, lightly beaten |
Directions:
1. In a large bowl, combine the flour, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg, milk and vanilla; add to crumb mixture. Stir in the blueberries, pecans and lemon peel just until moistened.
3. Turn onto a floured surface, knead 6-8 times. Pat into an 8-in. circle; cut into eight wedges. Separate wedges and place 2 in. apart on a greased baking sheet.
4. Brush with egg white and sprinkle with remaining sugar. Bake at 375° for 18-22 minutes or until lightly browned. Serve warm. Yield: 8 scones.
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