Tama's Blueberry Scones

Tender dough laced with warm blueberries bake into lovely scones to enjoy with a salad or as dessert.

Servings: 12

Cook Time: 40 minutes

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

3/4 cup half-and-half

1 egg

1 cup fresh blueberries

2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 cup packed brown sugar

1/4 cup butter, chilled

DIRECTIONS

Preheat the oven to 350 degrees. In a large mixing bowl, mix the flour, baking powder, salt, cinnamon and brown sugar. Using two knives, cut the butter into the flour mixture by sliding the knife blades past each other like the sides of scissors. In a separate mixing bowl, whisk the half-and-half and egg together. Add this and the blueberries to the flour mixture quickly bring the dough together with a rubber spatula.

Divide roughly in two parts, then pat each into a flattened 6" round on an ungreased cookie sheet. Score the tops with a sharp knife, making 6 wedges without cutting all the way through. Bake for about 20 minutes or until cooked through and lightly browned. Serve warm.

 

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