Heavenly Scones
Ingredients
- 2 cups flour
- 2 tablespoon sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon salt
- 6 tablespoon butter
- 1 egg beaten
- 1/2 cup milk
- 1 package Fresh blueberries
Instructions
- For light, fluffy scones, prepare this recipe in smaller batches. Don’t work with more than 4 cups of flour per batch. Overworking the flour will result in tough, dry scones.
- In a med. bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender ( or 2 knives), cut in the butter until mixture is the size of small peas. Make a small well in the middle of the flour mixture and add egg and milk. Mix just until incorporated. Add blueberries. Working on a lightly floured surface, shape dough into 2 rounds. Cut each round into 6 pie shaped wedges. Carefully wrap each one in plastic wrap. Place the wedge in a single layer in a large freezer bag and freeze.
- Serving Day:
- Preheat oven 425 degrees. Take out desired number of scones, unwrap and place frozen scones on a lightly greased cookie sheet. (Do Not Thaw) Bake for 10-12 minutes or until lightly brown.
