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Blueberry scones - abc27 WHTM

Blueberry scones

© istockphoto.com/Christine Glade © istockphoto.com/Christine Glade

Recipe from Jennifer Leger of Holloman Air Force Base, N.M.

Ingredients:

  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 eggs
  • 3/4 cup plus 2 tablespoons milk,divided
  • 1-1/2 cups fresh or frozen blueberries*

Directions:

In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, whisk eggs and 3/4 cup milk. Add to dry ingredients just until moistened. Turn onto a lightly floured surface;gently knead in the blueberries.

Divide the dough in half. Pat each portion into an 8-in. circle. Cut each into eight wedges.

Place on greased baking sheets. Brush with remaining milk. Bake at 375 degrees for 15-20 minutes, or until tops are golden brown.

Serve warm.

*Note: If using frozen blueberries, do not thaw before adding to batter.

 

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