Blueberry scones recipe
From Green eggs and ham cookbook. There is no picture of this dish in the cookbook
Ingredients
2 1/4 cups of all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 ounces butter, softened and cut into small pieces
1/2 cup fresh blueberries (1/2 cup frozen may be substituted)
1 large egg
3/4 cup half-and-half
Directions
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Preheat the oven to 400 degrees Fahrenheit. In a large bowl combine the flour, sugar, baking powder, and salt.
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Add the butter and mix well with your fingertips until crumbly, then add the fresh blueberries. (If frozen, add them after step 3.)
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In a small bowl, mix together the egg and the half-and-half, then quickly beat into the flour mixture. Do not overwork.
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Pat the dough out between sheets of wax paper or plastic wrap until about 1/2 inch thick. Cut into 2-inch circles, squares, or triangles.
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Place the cutouts on a baking sheet, non-stick or lined with parchment paper, and bake until golden on top, about 10 minutes. Serve hot.
Makes about 12 scones
