Blueberry Hill Scones
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Cold butter/Margarine||4 Tablespoon, cut into pieces|
|Blueberries||1 Cup (16 tbs)|
|Cream||2⁄3 Cup (10.67 tbs) (Heavy / Whipping)|
|Freshly grated lemon peel||1⁄2 Teaspoon|
1. Preheat oven to 375°F. In large bowl, with fork, mix flour, sugar, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut butter into dry ingredients until mixture resembles coarse crumbs. Add blueberries and toss to mix.
2. In small bowl, with fork, mix cream, egg, and lemon peel until blended. Slowly pour cream mixture into dry ingredients and stir with rubber spatula just until soft dough forms.
3. With lightly floured hand, knead dough 3 to 4 times in bowl, just until it comes together; do not overmix. Divide dough in half. On lightly floured surface, shape each half into 6-inch round. With floured knife, cut each round into 6 wedges. Place the wedges, 1 inch apart, on ungreased large cookie sheet.
4. Bake scones until golden brown, 22 to 25 minutes. Serve scones warm, or cool on wire rack to serve later.