"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Blueberry Coffee Cake Scones Recipe

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This recipe for Blueberry Coffee Cake Scones, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leigh Rushton
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. unsalted butter, chilled
2 large eggs
1/4 c. milk
1 tsp. vanilla
1/4 tsp. grated lemon peel
1 1/2 c. fresh or frozen blueberries
CRUMB TOPPING
3/4 c. all-purpose flour
1/4 c. firmly packed light brown sugar
1/8 tsp. ground cinnamon
1/4 c. unsalted butter, chilled


Directions:
Directions:
Preheat oven to 375ļ F.Lightly butter your
baking sheet.In a large bowl, stir together the flour, sugar, baking powder, & salt.Cut the butter into 1/2 inch cubes & distribute them over the flour
mixture.With a pastry blender or two knives
used scissor fashion, cut in the butter until the
mixture resembles coarse crumbs.In a small
bowl, stir together the eggs, milk, vanilla, &
lemon peel.Add the egg mixture to the flour
mixture & stir to combine.The dough will be
sticky.With lightly floured hands, gently knead
in the blueberries until evenly distributed.With lightly floured hands, pat the dough into a
9 inch diameter circle or two 4 1/2 inch
circles.Cut the larger circle into 8 pieces,or
each of the smaller two circles into 4 pieces.
Place on the prepared baking sheet.
To prepare the topping, in a small bowl, stir
together the flour, brown sugar, & cinnamon.
Cut the butter into 1/2 inch cubes & distribute
them over the flour mixture.With a pastry
blender or two knives used scissors fashion,
cut in the butter until the mixture resembles
coarse crumbs.Sprinkle the topping mixture
evenly over the dough.(If you donít have time
to make the crumb topping, which is so very
good, brush the top of dough with an egg
wash - 1 beaten egg - and sprinkle with
sugar.)
Bake for 30-35 minutes, until the top is lightly
browned & a cake tester or toothpick inserted
into the center of a scone comes out clean.
Remove the baking sheet to a wire rack & cool
for 15 minutes.Using a spatula, transfer the
scones to the wire rack to cool.Serve warm,
or cool completely & store in an airtight
container.

If you use salted butter, omit the salt.

Number Of Servings:
Number Of Servings:
Makes 8 scones.

 

 

 

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