This deliciousness showed up in my inbox from American Christian Fiction Writers.
These blueberry scones are deliciously moist and easy to
make with juicy blueberries in every bite.
Submitted by Linda Letellier
Tested by Allrecipes Test Kitchen
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 scones
Ingredients
• 2 cups all-purpose flour
• ¼ cup packed brown sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ cup chilled unsalted butter, cut into pieces
• 1 cup fresh blueberries
• ¾ cup half-and-half cream
• 1 large egg
Directions
1. Gather all ingredients. Preheat the oven to 375 degrees F
(190 degrees C).
2. Combine flour, brown sugar, baking powder, and salt in a
bowl. Cut in cold butter with two knives or a pastry blender until the mixture
resembles coarse crumbs. Add blueberries and toss to combine.
3. Whisk cream and egg together in a separate bowl until
well combined; slowly pour into dry ingredients and stir with a rubber spatula
until a dough starts to form.
4. Transfer mixture to a lightly floured surface and knead
just until it comes together, 3 or 4 times; don't overwork the dough. Divide
dough in half, then form each half into a 6-inch round.
5. Transfer to an ungreased baking sheet and cut each round
into 6 wedges.
6. Bake in the preheated oven until light golden brown,
about 20 minutes. Serve warm.
Nutrition Facts
calories160
total fat 6g
saturated fat 4g
cholesterol 31mg
sodium 211mg
total carbohydrate 23g
dietary fiber 1g
total sugars 6g
protein 3g
vitamin c 1mg
calcium 95mg
iron 1mg
potassium 64mg
These did happen in Kathy’s kitchen, and they were delicious. Because I pay attention to what my husband says—“Recipes are merely a suggestion”—I made it again with a variation. I used blackberries and baked it in a 9-inch square pan as a kind of cake. Not bad. With a little more liquid—another egg? A little more cream?—I expect to be quite happy with it. Enjoy.