"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Blueberry Scones Recipe

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

Contributor:  
Contributor:  
Doreen Sempier
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour

cup sugar

2 teaspoons baking powder

teaspoon baking soda

1 teaspoon each of salt and grated lemon zest (optional)

cup each of sour cream (I used non-fat yogurt)/whole milk (I used low-fat buttermilk)

1 cups frozen blueberries

1 egg beaten

8 tablespoons cold butter (grated)

about 15 mins (until tops are golden brown)

Directions:
Directions:
1) Mix dry ingredients together in large bowl

2) Add grated butter to flour mixture

3) Mix together liquid ingredients and add to flour mixture to form sticky dough

4) Put dough onto floured board (add plenty of flour to stop dough from sticking to hands!)

5) Roll out to 12 inch square

6) Fold over into small square (like folding a handkerchief)

7) Roll out to 12 inch square again

8) Do this about 4 or 5 times

9) Put small square into freezer for 5 mins in non-stick foil or wrap

10) Roll out dough to 12 inch square again

11) Cover square with frozen blueberries

12) Roll into tight log (but not too tight to squash blueberries

13) Flatten into 4 inch wide by 12 inch rectangle

14) Cut into 4 pieces, then into small triangles

15) Put on non-stock baking sheet

16) Brush with beaten egg

17) Bake at 400 degrees for

 

 

 

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