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CREAM SCONES with BLUEBERRIES
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Source: The Farm Stand (Page 133- Farm Stand Collection Cookbook)
| INGREDIENTS | |
| 2 1/4 cup | all purpose flour |
| 1/3 cup | sugar |
| 1 Tablespoon | baking powder |
| 11 Tablespoons | very cold butter, grated with a box grater |
| 1 cup | very cold heavy whipping cream , or half n half |
| 1 cup | fresh or frozen blueberries, (use in the frozen state if using frozen blueberries) |
| ICING | |
| 1 cup | powdered sugar |
| 2-3 teaspoons | milk |
| 1 teaspoon | Amaretto liquor, optional |
( or use vanilla)
LETS MAKE IT
Preheat oven to 375F. Line a baking sheet with parchment paper. Set aside.
In a bowl, add the flour, sugar and baking powder. Whisk to combine. Cut in the butter. Add the whipping cream and stir just till combined. Add the blueberries and fold in with your hands gently.
Gather up the dough and transfer to a lightly floured board. Roll out to a rectangle about 8x11 inches. Slice down the middle lengthwise and then cut both sides into triangles. Place them on the prepared sheet pan 1 inch apart.
Bake for 28-30 minutes till set, but not browned. They should be very light brown on the edges. Don’t over bake. Remove from oven, let cool 8-10 minutes. Stir up the icing ingredients and drizzle each scone with icing. Serve. Store leftovers covered.
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