Latest Dish Menu Blueberry Scones

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Blueberry Scones

"A good primary scone recipe with blueberries added . . . Yummy!!"

Ingredients :

2 cups all-reason flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup clean blueberries
three/4 cup 1/2-and-1/2 cream
1 egg

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat oven to 375 levels F (190 levels C).
Cut butter into aggregate of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In separate bowl beat collectively cream and egg, and slowly pour into dry components, stirring with rubber scraper until dough paperwork. Knead simply till it comes together, three or four times. Don't overhandle.
Divide dough in 1/2. On lightly floured board, form each 1/2 right into a 6-inch round. Cut into 6 wedges.
Bake on ungreased sheet about 20 mins at 375 stages F (a hundred ninety tiers C). Serve heat!!

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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