Blueberry Scones
Recipe from Season’s Eatings from North Dakota Cookbook
Gift from Healthy Choice friend ~~Viny
2 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp. Salt
5 T. chilled butter, cut in small pieces
1 lg. Egg, beaten slightly
1/2 c shredded coconut
1/2 c milk
1/4 tsp. Grated lime or lemon rind
1 c. fresh or frozen blueberries
·If using frozen berries, thaw and drain on a paper towel. This will prevent excess liquid from discoloring dough.
·Preheat oven to 425º. In a large bowl, mix flour, sugar, baking powder and salt.
·Using pastry blender, cut butter into flour mix until resembles coarse crumbs.
·Make a well in center. In a separate bowl, mix together egg, coconut, milk and lemon (or lime) rind.
·Adding the coconut with the liquids softens it and enhances the flavor. Spoon this liquid mixture in the well of dry ingredients. Stir together with a fork, just until dry ingredients are moistened.
·Gently stir in berries until evenly combined.
·Spoon scones, 2 inches apart, onto a greased baking sheet.
·Brush tops with milk, the sprinkle with sugar.
·Bake until golden brown, 18 to 20 minutes.
·Remove scones from cookie sheet to cool on wire rack.
·When cool, a glaze may be drizzled over.
Glaze:
3/4 c. powdered sugar 1/2 tsp. Vanilla 2 T. milk or water.
My notes.
I used some berries from the freezer and did not glaze.
Next time I would like to use fresh berries and glaze a few for the family.
Review ~~~Waldo says these are very, very good.