Directions: |
Directions:1. Preheat the oven to 400 degrees
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps.
3, After you "rub" the butter into the dry ingredients, place the bowl in the freezer for a few minutes to re-solidify the butter.
4. Add the wet to the dry and mix just until combined.
5. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Fold in the blueberries. Overworking the dough results in terrible scones!
6. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other.
7. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. I like to top with a little sugar. Let them rest for about 10 minutes.
8. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Serve with butter or devonshire cream and a selection of jams - or even plain. |
Personal
Notes: |
Personal
Notes: After eggwashing the tops prior to baking try sprinkling on some coarse sugar. Or if you want to go savory, try some herbs and small cubes of a nice cheese, chopped chives, bit of basil and oregano and chunks of Gouda or Edam. Instead of the sugar topping obviously something like some shredded cheese or sesame seeds would be more appropriate.
Orange Cranberry - you can substitute orange craisins for the blueberries and the zest of 1 orange.
Chocolate Chip - add 1/2 C. of semi sweet chocolate chips (do not put sugar on top, it will be too sweet)
Plain - omit blueberries.
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