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Blueberry Coffeecake Scones Recipe

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

Robin Engstrom
Added: Sunday, April 27, 2008


2 1/4 c. sifted flour
2 large eggs
1/2 c. sugar
1/4 c. milk
2 t. baking powder
1 t. vanilla
1/2 t. salt
1/4 t grated lemon peel
1/2 c. butter, chilled
1 1/2 c. fresh or frozen

blueberries, thawed & drained

3/4 c. sifted flour

1/4 c. brown sugar

1/8 t cinnamon

1/4 c. butter, chilled

Stir together flour, sugar, baking powder and salt. Cut butter into 1/2" cubes. Using pasty cutter, blend the butter with the flour mixture until it resembles coarse crumbs.
In a small bowl, stir together the eggs, milk, vanilla and lemon peel. Add the egg mixture and the blueberries to the flour mixture and stir gently with wooden spoon to combine. The dough will be sticky.
Lightly butter an 11" diameter circle in the center of a baking sheet. With lightly floured hands, pat the dough into a 9" diameter circle. (You can butter a 9" round pan.)
TOPPING: Stir together the flour, cinnamon and brown sugar. Cut the butter into 1/2" cubes and blend into the flour mixture with a pastry cutter until it resembles coarse crumbs. Sprinkle the topping mixture evenly over the dough to cover, pressing it lightly into the dough. Cut the circle into 8 wedges.
Bake in preheated 375 oven for 30-35 min. until top is lightly browned. Cool for 15 min. and recut the wedges if necessary.




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