Blueberry and Raspberry Scones |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I found this in the Home and Family 1996 magazine and decided to save it here. Sounds good. Time includes 1 hour to chill. Ingredients:
2 1/4 cups flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
2 tablespoons sugar |
1/2 cup butter |
1/4 pint heavy cream |
1 cup blueberries or 1 cup raspberries |
2 tablespoons lemon juice |
Directions:
1. Place flour and butter in food processor and combine.
2. Add baking soda, baking powder, sugar and lemon juice.
3. Mix in cream and pulse to combine.
4. Do not over mix.
5. Wrap in plastic wrap and chill.
6. Preheat oven to 375 degrees.
7. Roll out dough to 1 inch thickness and cut scones.
8. Place on buttered baking sheet and brush with egg wash.
9. Bake 13 - 15 minutes.
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