Wednesday, November 10, 2010

Blueberry Scones

Adapted from Allrecipes
2 cups all-purpose flour
1/3 cup sugar
1 t baking powder
1/4 t baking soda
1/2 t salt
8 T unsalted butter, frozen
1/2 cup blueberries
1/2 cup sour cream
1 large egg

1.  Adjust oven rack to lower-middle position and preheat to 400 degrees.
2.  In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.  Use food processor to work in butter to flour mixture (mixture should resemble coarse meal).
3.  In a small bowl, whisk sour cream and egg until smooth.
4.  Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.  Add blueberries.  Use your hands to press dough against the bowl into a ball.
5.  Place on floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick.  Sprinkle with 1 tsp of sugar.  Cut into 8 triangles; place on a cookie sheet lined with parchment paper about 1 inch apart.  Bake until golden, about 15 to 17 minutes.  Cool for 5 minutes and serve warm or at room temperature.

The is more of a biscuit recipe than scone, but it was still a good treat.  Loved the blueberries.

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