Ingredients
-
2
-
3
-
1
-
3/4
-
6
-
1 1/2
-
1
-
1/3
-
2
-
-
-
-
-
-
Directions
Blueberry Scones, These make the lightest, fluffiest scones you’ve ever had I guarantee it!, Love this recipe! I substituted Bobs Red Mill Gluten Free flour to make them gluten free! Since my family loves cinnamon in baked goods I added a 1/2 tsp of cinnamon
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Adjust Rack to Center of Oven, and Heat to 400 Degrees. |
|
2
Done
|
Place a Silpat Baking Mat on a Baking Sheet, and Set Aside. in a Large Bowl, Sift Together Flour, 3 Tablespoons Sugar, Baking Powder, and Salt. Using a Pastry Blender, or Two Knives, Cut in Butter Until the Largest Pieces Are the Size of Small Peas. |
|
3
Done
|
Stir in Blueberries and Zest. Using a Fork, Whisk Together Cream and Egg in a Liquid Measuring Cup. |
|
4
Done
|
Make a Well in the Center of Dry Ingredients and Pour in Cream Mixture. Stir Lightly With Fork Just Until Dough Comes Together. |
|
5
Done
|
Turn Out Onto a Lightly Floured Surface, and Knead a Few Times to Mix Well. |
|
6
Done
|
Pat Dough Into a 6-Inch Square About 1 1/4 Inches Thick. |
|
7
Done
|
Using a Floured Knife, Cut Into Four 3-Inch Squares. |
|
8
Done
|
Cut Squares in Half on the Diagonal to Form Eight Triangles. |
|
9
Done
|
Transfer to Prepared Baking Sheet. Brush Tops With Cream and Sprinkle With Sugar. |
|
10
Done
|
Bake Until Golden Brown, 20 to 22 Minutes. |
|
11
Done
|
Transfer Scones from Baking Sheet to Wire Racks to Cool. |
