Breads
Blueberry Hill Scones
Ingredients
- 2 cup all-purpose flour
- ¼ cup packed brown sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 4 tbsp cold margarine or butter (1/2 stick), cut up
- 1 cup blueberries
- ⅔ cup heavy or whipping cream
- 1 large egg
- ½ tsp finely grated lemon peel
Method
- Preheat oven to 375 degrees F. In a large bowl, with a fork, mix the flour, brown sugar, baking powder and salt. With a pastry blender or two knives used scissor-fashion, cut the margarine or butter into the dry ingredients until the mixture resembles coarse crumbs. Add the blueberries and toss to mix.
- In a small bowl, with a fork, mix the cream, egg and lemon peel until blended. Slowly pour the cream mixture into the dry ingredients and stir with a rubber spatula just until a soft dough forms.
- With a lightly floured hand, knead the dough in the bowl just until it comes together, about 3 to 4 times; do not overmix. Divide the dough in half. On a lightly floured surface, shape each half into a 6-inch round. With a floured knife, cut each round into 6 wedges. Transfer the wedges to an ungreased large cookie sheet.
- Bake the scones 22 to 25 minutes, until golden brown. Serve warm, or cool on a wire rack to serve later.
Notes
Prep 15 minutes; bake 22 to 25 minutes. Makes 12 scones (about 185 calories each). To use fragile berries like raspberries or blackberries, don't knead them into the dough — gently press them into the top of each dough round before cutting into wedges and baking.
Original card
The recipe above was transcribed from this scan of Vera’s original card.