| Print Blueberry Scones Recipe |  |
Blueberry Scones
Ingredients:
| 2 Eggs whites room temperature |
| 1/4 Cup Butter or margarine Softened |
| 2 1/4 Teaspoons Baking Powder soda |
| 1/2 Teaspoon Salt pepper to taste, |
| 1/3 Cup Cream (1/2 pint) |
| 1 3/4 Cups Flour sifted |
| 3/4 Cup Blueberries dried |
| 1 Tablespoon Sugar plus a little more |
Directions:
1. Place blueberries in a bowl with enough hot water to cover.
2. Soak for about 5 minutes. Preheat oven to 450 F Drain blueberries.
3. Mix together flour, baking powder, 1 Tbsp sugar and salt in a bowl.
4. Cut in butter, using a pastry blender or two knives.
5. Stir in blueberries. In a separate bowl, beat eggs.
6. Reserve 2 Tbsp and add remaining eggs to dry ingredients.
7. Pour in cream. Combine with a few swift strokes.
8. Place on a slightly floured board and pat or roll to a thickness of 3/4 inch.
9. Cut with a knife into diamond shapes or into 2-inch rounds.
10. Brush with reserved egg and sprinkle with sugar.
2. Soak for about 5 minutes. Preheat oven to 450 F Drain blueberries.
3. Mix together flour, baking powder, 1 Tbsp sugar and salt in a bowl.
4. Cut in butter, using a pastry blender or two knives.
5. Stir in blueberries. In a separate bowl, beat eggs.
6. Reserve 2 Tbsp and add remaining eggs to dry ingredients.
7. Pour in cream. Combine with a few swift strokes.
8. Place on a slightly floured board and pat or roll to a thickness of 3/4 inch.
9. Cut with a knife into diamond shapes or into 2-inch rounds.
10. Brush with reserved egg and sprinkle with sugar.