SCONES: This is the last recipe from my scones collection. Hope you will enjoy making scones that might slowly become passe even in the English high-tea ritual.

BLUEBERRY SCONES:

 

 

 

2 cups all purpose flour                                              

1 tbsp. baking powder

½ tsp salt                                                                     

2 tbsp. sugar

5 tbsp. cold unsalted butter                                         

1 cup 18% cream, extra for brushing

1 cup fresh blueberries

 

 

 

 

Preheat oven to 400 degrees F.  Grease a large baking tray.

 

Sift flour, baking powder, sugar and salt together. Use a pastry cutter to cut in butter, blending until mixture resembles coarse meal. Add blueberries and pour in cream. Stir mixture together until just combined.

 

Turn out onto floured surface, pad dough into ¾-incgh thickness and cut into rounds. Place rounds on baking sheet. Brush tops with cream. Bake 15 minutes, or until puffed and golden.