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May 21, 2005

Blueberry Scones

scones.JPG A few years ago Cook's Illustrated published a recipe for cream scones. They are so delicious: light, flaky, and slightly sweet. The original recipe calls for dried currants, which I like. A few weeks ago I picked up a bag of dried blueberries from Cosco. Fresh blueberries can make any pastry soggy, especially by the following day, but I love the flavor. So I decided to try out my favorite scone recipe with these dried blueberries. The results are being devoured. Emma is waiting for me to split open her second scone and spread on some butter and jam.

Here is the recipe...

2 c flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp butter (cold and diced)
1 c cream
1/2 c dried blueberries (or currants or craisins)

Preheat oven to 425 degrees. Put all of the dry ingredients in a food processor and combine. Dump in diced butter and pulse ten times. Pour in cream and pulse six times. Dump onto floured counter and knead together for ten seconds. Pat into two 5 inch circles and cut into 8 wedges. I also brush tops with a little cream and sprinkle with sugar. Bake for 12 to 15 minutes.

Posted by jennifer at May 21, 2005 09:23 AM


Scones and Blueberries...I'll have to get Karen to give it a whirl. Ever since we found a big bag of dried blueberries at Costco, Sophia has stopped eating raisins.

Posted by: Rich R [TypeKey Profile Page] at May 22, 2005 10:05 AM