Recipe - Blueberry Cream Scones

One half cup Heavy cream plus additional
for brushing the scones
1 Egg
1 teaspoon Vanilla extract
2 cup All purpose flour
One fourth cup Sugar plus additional for
sprinkling the scones
One half teaspoon Salt
1 tablespoon Double acting baking powder
One half teaspoon Baking soda
6 tablespoon Cold unsalted butter; cut
into bits
Three fourths cup Blueberries; picked over

In a bowl, whisk together One half cup of the cream, the egg, and the vanilla.
Into a bowl sift together the flour, One fourth cup of sugar, salt, baking powder,
and baking soda. Add the butter and blend the mixture until it resembles
coarse meal. Gently stir in the blueberries and add the cream mixture with
a fork until the mixture forms a sticky but manageable dough. Knead the
dough gently on a lightly floured surface for 30 seconds, pat it into a
3/4inchthick round, and cut out 12 wedges or, using a 3inch cutter, cut
out rounds. Transfer the wedges to a lightly greased baking sheet, brush
them with the additional cream, and sprinkle them with the additional
sugar. Bake the scones in the middle of a preheated 400 degree oven for 15
to 18 minutes, or until they are golden.

Yield: 1 dozen scones

Recipe by: Cooking Live Show #CL8949

Posted to MCRecipe Digest V1 #784 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 17, 1997