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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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For my mom. Ingredients:
2 1/4 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1 grated orange, zest of |
1/4 cup cold butter, cut into cubes |
1 cup half-and-half |
1 cup fresh blueberries |
1 egg, beaten |
Directions:
1. Preheat oven to 375°; lightly grease a baking sheet.
2. In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and zest.
3. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
4. In another bowl, mix the half-and-half and blueberries; stir into the flour mixture, mixing just until blended and a soft ball forms.
5. Place dough on a floured work surface; knead 10-12 times and roll out into a circle 1/2 inch thick.
6. Use a 2-inch or 3-inch cookie cutter, floured, to cut out scones, rerolling scraps.
7. Brush tops of scones with beaten egg.
8. Bake for 15-20 minutes, or until golden brown; cool slightly on wire rack and serve warm.
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