Blueberry Cream Scones
From cheflette 16 years ago
- 15 minutes to make
- Serves 8
Each time I make these I wish I had made more, they go fast!
Ingredients
- 2 cups all purpose flour shopping list
- 1/2 Cup white sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/8 teaspoon salt shopping list
- 6 tablespoons cold butter shopping list
- 1 large egg, beaten shopping list
- 1 tablespoon pure vanilla extract shopping list
- 1/2 cup heavy cream shopping list
- 1 cup frozen or fresh blueberries shopping list
- egg mixture to brush on top: shopping list
- 1 large egg shopping list
- 1 tablespoon heavy cream shopping list
How to make it
- Preheat oven to 375 degrees.
- Mix in large bowl the flour, sugar, salt & baking powder.
- Cut in butter with pastry knife (or fork) until flour becomes crumbly.
- Then add the beaten egg, cream and vanilla. Combine until just mixed. Carefully fold in the blueberries.
- The batter may turn slightly purple. Be careful not to overmix (or the gluten in the flour will cause the scones to become tougher and we want them tender).
- Knead by hand on floured surface for a minute or two and then pat by hand (or roll) into small 6 inch round circle.
- Cut into 8 wedges, spread onto parchment or Silpat lined baking sheet. Brush tops with egg/cream mixture.
- Bake on middle rack 15 minutes or until lightly browned on top. Enjoy!
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