Blueberry cream scones
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Blueberry cream scones
  Scones    Bread    Creams  
Last updated 6/12/2012 12:59:21 AM. Recipe ID 22292. Report a problem with this recipe.
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      Title: Blueberry cream scones
 Categories: Try it, Bread
      Yield: 12 Scones
 
MMMMM--------------------COOKING LIVE #CL8949-------------------------
    1/2 c  Heavy cream plus additional
           For brushing the scones
      1    Egg
      1 ts Extract, vanilla
      2 c  Flour
    1/4 c  Sugar plus additional for
           Sprinkling the scones
    1/2 ts Salt
      1 tb Double acting baking powder
    1/2 ts Baking soda
      6 tb Butter; unsalted, cold, cut
           Into bits
    3/4 c  Blueberries, picked over
 
  In a bowl, whisk together 1/2 cup of the cream, the egg, and the
  vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt,
  baking powder, and baking soda. Add the butter and blend the mixture
  until it resembles coarse meal. Gently stir in the blueberries and
  add the cream mixture with a fork until the mixture forms a sticky
  but manageable dough. Knead the dough gently on a lightly floured
  surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut
  out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the
  wedges to a lightly greased baking sheet, brush them with the
  additional cream, and sprinkle them with the additional sugar. Bake
  the scones in the middle of a preheated 400 degree oven for 15 to 18
  minutes, or until they are golden.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,




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Recipe ID 22292 (Apr 03, 2005)

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