Blueberry scones - country cooking

8 scones

Ingredients

Quantity Ingredient
4 cups Unsifted all-purpose flour
3 tablespoons Sugar
4 teaspoons Baking powder
½ teaspoon Cream of tartar
½ teaspoon Salt
¾ cup (1 1/2 sticks) butter
1 large Egg
1½ cup Half-and-half
1½ cup Fresh or unthawed frozen blueberries

Directions

1. Heat oven to 425'F. Grease large baking sheet. In large bowl, combine flour, 2 T sugar, the baking powder, cream of tartar, and salt. with pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs.

2. Separate egg, placing egg white in cup and yolk in small bowl. With fork, beat egg yolk; stir in half-and-half. Add yolk mixture to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.

3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Gently knead in blueberries. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.

4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush with reserved egg white; sprinkle with remaining I tablespoon sugar. 5. Bake scones 15 to 18 minutes when using fresh blueberries, about 20 minutes when using frozen-or until golden brown. Serve warm.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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