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Instructions |
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For the topping
1 egg beaten
1 Tbsp whipping cream
Wilton’s Sugar – large crystals
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Cut butter into cubes and refrigerate until ready to use. Preheat oven to 375.
Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour
mixture with pastry blender until resembles coarse meal
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In a smaller bowl whisk the egg, cream and vanilla – add to the dry mixture mixing with a
fork, and stir until just combined – do not over mix!
Stir in fresh blueberries.
Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high
disk. Cut into in half then quarters and then in eights as evenly as possible.
Place the scones on a baking sheet with silpat or parchment paper – this ensures even
browning on the bottom
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Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then
sprinkle generously with the sugar crystals.
Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than
normally expected.
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Originally Submitted
5/28/2012
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