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Blueberry Cream Scones

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2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons cold butter
1 large egg, beaten
1 tablespoon pure vanilla extract
1/2 cup heavy cream
1 cup frozen or fresh blueberries

For the Egg Mixture:
1 large egg
1 tablespoon heavy cream
Preheat oven to 375 dregrees F.

In a large bowl, combine the flour, sugar, salt and 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 over mix (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 mixture. Bake on middle rack of a 345 degrees F convection oven or 375 degrees F regular oven for 15 minutes or until lightly browned on top.

Recipe reprinted by permission of The Kingsleigh Inn, ME. All rights reserved.
Date Added: 01/01/2008
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