Blueberry Cream Scones
- 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
- 1/2 cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 cup frozen or fresh blueberries
- For the Egg Mixture:
- 1 large egg
- 1 tablespoon heavy cream
Preheat the oven to 375 degrees F.
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry knife (or fork) until the flour becomes crumbly. 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).
Knead by hand on a floured surface for a minute or two and then pat by hand (or roll) into a small 6-inch-round circle. Cut into 8 wedges, spread onto a parchment or Silpat-lined baking sheet. Brush the tops with the egg mixture. Bake on the middle rack of a 345 degrees F convection oven or 375 degrees F conventional oven for 15 minutes or until lightly browned on top.
Recipe reprinted by permission of <I>The Kingsleigh Inn, ME<. All rights reserved.
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