* Exported from MasterCook *
Scones, Fresh Blueberry
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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2 cups King Arthur Unbleached All-Purpose Flour --
or Pastry Flour (240g)
1/2 teaspoon salt
1/4 cup sugar -- (50g)
1 tablespoon baking powder -- (12g)
6 tablespoons cold butter -- cut into pieces (85g)
2 large eggs -- beaten
1/3 cup vanilla yogurt -- (74g)
1/2 teaspoon vanilla extract
1 tablespoon lemon zest -- (grated lemon rind); or 1/4
teaspoon lemon oil
1 cup blueberries -- picked over and rinsed (170g)
2 tablespoons melted butter -- (28g)
2 tablespoons sugar -- (25g)
These tender, moist scones, studded with juicy blueberries, are
wonderful hot, split in half and slathered with butter.
Preheat the oven to 375F. Sift the dry ingredients together in a bowl.
Add the butter and rub it into the dry ingredients with your fingers.
Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together.
Add to the dry ingredients and stir just until combined.
Stir in the blueberries.
This dough is the consistency of a wet drop-cookie dough.
Liberally flour your counter and your hands.
Take the dough out of the bowl and place it on the counter.
Pat it into a 1" thick rectangle.
Cut into 10 triangular scones.
Place on a well-greased cookie sheet.
Brush the scones with melted butter, and sprinkle with sugar.
Bake for 20 minutes, or until lightly browned and a cake tester
inserted into a scone comes out dry.
Cool completely on a rack.
Source:
"kingarthurflour.com"
S(Internet Address):
"http://www.kingarthurflour.com/recipes/new-fresh-blueberry-scones-recipe";
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Per Serving (excluding unknown items): 231 Calories; 11g Fat (41.7%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
68mg Cholesterol; 366mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.