Sunday, June 13, 2010

Buttery Blueberry Scones


I got this recipe from The Sunday Baker and is listed below “as is” from her blog.  (She has photos of the process on her site).  I did have to add a tad more cream to my dough, as it was not coming together enough initially.  After a little extra travail, though, our family was very pleased with these scones.  Enjoy!

*I made half of the butter sauce, and that was PLENTY!

2 cups all purpose flour
1/2 Cup white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons cold butter
1 large egg, beaten
1 tablespoon pure vanilla extract
1/2 cup heavy cream
1 cup frozen or fresh blueberries (or mini-chocolate chips)
egg mixture to brush on top:
1 large egg
1 tablespoon heavy cream

Golden Butter Sauce:
1/2 c. half and half
1/2 c. real butter
1/2 c. sugar

1/2 t. pure vanilla extract

Mix in large bowl the flour, sugar, salt & baking powder. Cut in butter with pastry blender (or fork) until flour becomes crumbly:
Then add the beaten egg, cream and vanilla, combine just until mixed. I use my hands so I don't overmix or the scones will be tough and not crumbly.
Carefully fold in blueberries with hands (if using chocolate chips, you don't have to be as gentle)Do not overmix.
On a floured surface, knead by hand for a minute and then form a 6 inch circle:

Cut into 8 triangles with a pizza cutter.
Put onto a large cookie sheet lined with parchment paper. Brush with the cream/egg mixture.
Bake in a preheated 375 degree oven for about 15 minutes or until slightly golden brown. Remove to cooling racks.
To make butter mixture, combine all 3 ingredients in a small saucepan over medium heat, stirring until butter melts.

Pierce the scone with your fork in a few places, and pour some butter sauce over scone.

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