Recipes

Blueberry Scones

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons butter (2 oz)

2 tablespoons shortening (1 oz)

1/2 cup heavy cream (or half&half)

1 t vanilla

1 egg

1 1/2 C of blueberries

2 t of flour to coat blueberries

Raw sugar (turbinado) to top

Directions

Heat oven to 400 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Sift if you’re ambitious.

Cut in butter and shortening with a pastry cutter/pastry blender

https://en.m.wikipedia.org/wiki/Pastry_blender

This is the key step to getting a nice texture. Take the time to get the fats thoroughly incorporated with the dry mix.

In a separate bowl, place 2 t of flour with blueberries, swirl around until berries are coated. Add to dry mix.

Make a little “well” in the middle of your dry ingredients and pour in the liquid mixture. Use a spatula to mix from the edge of the bowl to the middle until a dough ball forms.

Place a piece of parchment paper on a baking sheet, then lightly flour surface.

Turn dough out onto the floured baking sheet. Press out until dough is a circle approx 1 inch thick.

Sprinkle surface of dough with raw sugar to add a little sweet crunch.

Divide into 8 pieces.

Bake for 17 minutes or until brown.