After getting fresh blueberries in our CSA box recently, I wanted to find a way to use them since no one in our family really just eats fresh blueberries. I pulled out a Blueberry Scone recipe from A New Way to Food and changed it a little bit and it worked out perfectly.
The whole family ate them and they came together super easy. In fact, they were so good I requested blueberries in my CSA the following week to make them again!
Blueberry Scones
makes 8
Ingredients:
6 Tablespoons butter (cold), cut up
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs, separated
1 cup fresh blueberries
2/3 cup low-fat milk
1/2 teaspoon vanilla
Directions:
1. Preheat over to 375 degrees. Line a baking sheet with parchment paper.
2. Combine the flour, baking powder, salt, and sugar in a large bowl.
3. Blend in the butter with the flour mix, using your fingertips.
4. With a fork, stir in the egg yolks lightly. The yolks will leave tiny yellow clumps and that's fine.
5. Stir in the blueberries
6. Mix the milk and vanilla in a small bowl and add to the flour mix until it holds together.
7. Dump the dough on to the parchment paper and form it into a round (about 9 inches across and 1 inch thick). Take a big knife and slice into 8 pieces. Pull them slightly away from each other and brush with egg white and sprinkle with extra sugar.
8. Bake for about 22-25 minutes, until lightly browned. Let cool and eat!
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