"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry Cream Cheese Scones Recipe

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This recipe for Blueberry Cream Cheese Scones, by , is from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce Moore


2 3/4 cups flour
1T baking powder
1 tsp baking soda
2T sugar
1/2 tsp salt
1/8 tsp cinnamon
4 oz cream cheese, cut into chunks, chilled
1/2 cup butter, cut and chilled
1 1/4 cups buttermilk
2/3 cups blueberries
1 T half and half

Preheat ovto 425.

Combine flour, baking powder, salt, soda and cinnamon.
Cut in cream cheese and butter. Make a well and pour in the buttermilk. Mix until moistened.
Gently stir in blueberries.

Sprinkle work surface with flour. Turn dough out. Pat dough with flour into a 1- 1 1/2 square or round. Cut into pieces or rounds. Transfer to parchment lined pastry sheet or clay stone.

Brush tops with half and half and sprinkle with sugar.

Bake 10-12 minutes or until golden.

Number Of Servings:
Number Of Servings:
9 large or 16 small




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