Yield: 8 scones
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SOURCE: 1994 COUNTRY COOKING
FROM : SALLIE KREBS
BUY extra boxes of blueberries when they are in season and freeze them for use in baked goods for the rest of the year. 4 cups unsifted all-purpose flour 3 tablespoons sugar 4 teaspoons baking powder ½ teaspoon cream of tartar ½ teaspoon salt ¾ cup (1½ sticks) butter 1 large egg 1 ½ cups half-and-half 1 ½ cups fresh or unthawed frozen blueberries 1. Heat oven to 425-F. Grease large baking sheet. In large bowl, combine flour, 2 tablespoons sugar, the baking powder, cream of tartar, and salt. With pastry blender or 2 knives, cut the butter in until mixture resembles coarse crumbs. 2.
Separate egg, placing egg white in cup and yolk in small bowl. With fork, beat egg yolk; stir in half-and-half. Add yolk mixture to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough. 3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Gently knead in blueberries.
Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough. 4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Brush with reserved egg white; sprinkle with remaining 1 tablespoon sugar. 5. Bake scones 15 to 18 minutes when using fresh blueberries, about 20 minutes when using frozen- or until golden brown. Serve warm. Nutrition information per scone- protein: 9 grams; fat: 24 grams; carbohydrate: 59 grams; fiber: 2 grams; sodium: 473 milligrams; cholesterol: 89 milligrams; calories: 484.
Submitted By SALLIE KREBS On 03-01-95