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Blueberry Scones

Source: Eating Well by Burt Wolf
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes 8 scones
1 cup all-purpose flour
1/4 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
2/3 cup chilled margarine or butter
1/3 cup buttermilk or yogurt
3/4 cup fresh or frozen blueberries
1 egg, beaten
Preheat the oven to 375 degrees F.

In a mixing bowl, combine the flour, sugar, cornmeal, and baking powder. Cut up the margarine or butter into 1/4-inch cubes and, using your fingertips, squeeze the butter into the dry ingredients until you have a well-blended mealy mixture.

Add the buttermilk or yogurt to the mixture. Add the blueberries, mixing to incorporate. The dough will be slightly sticky. If it is too sticky to handle, add a small amount of flour.

Divide the dough in half, shape into 1-inch-thick disks. Place on a buttered baking sheet. Brush with the beaten egg, then cut a deep X into the top of each scone. Bake for 20 to 30 minutes until golden brown.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Teatime Treat: Scones
Nutrition Facts per Serving
Yield:   Makes 8 scones
Calories: 270
Fat. Total: 16g
Fiber: 1g
Carbohydrates, Total: 28g
Sodium: 109mg
% Cal. from Fat: 53%
Cholesterol: 68mg
Protein: 4g
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