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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I have not tried this recipe. I got it from a recipe from a estate sale. Ingredients:
1 cup fresh blueberries, rinsed and drained |
2 teaspoons flour |
1 teaspoon ground cinnamon |
1 3/4 cups flour |
3 teaspoons baking powder |
1/4 cup sugar |
1/2 teaspoon salt |
1/3 cup vegetable shortening |
2 large eggs |
1/3 cup heavy cream |
2 tablespoons milk |
cinnamon sugar (optional) |
Directions:
1. Preheat oven to 425.
2. Stir together 2 teaspoons flour and 1 teaspoon cinnamon; lightly toss with blueberries. Set aside.
3. In a large bowl, sift together 1 3/4 cups flour, baking powder, sugar and salt.
4. Using a pastry blender, 2 knives or a food processor, cut in shortening until mixture resembles the size of small peas.
5. In measuring cup, beat 2 eggs with a fork. Add enough cream to make 2/3 cup liquid.
6. Lightly stir egg mixture and blueberries into flour mixture. Handle dough as little as possible.
7. Turn dough onto lightly floured surface and divide into 2 parts. Pat each part into a circle about 6 inches across and 3/4-inch thick. Cut into 6 wedges with a knife. With metal spatula, place wedges on a greased baking sheet and brush scones with milk. Sprinkle with cinnamon sugar, if desired.
8. Bake in preheated oven for 15 minutes or until lightly browned.
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