The Pioneer Woman Tasty Kitchen
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Blueberry Scones

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Level: Easy

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Description

A delicious, simple scone recipe. Perfect for brunch, afternoon tea or sliced in half with a spoonful of fresh berries sandwiched between and topped with a little whipped cream for a delicious summer dessert.

Ingredients

  • 2-½ cups All-purpose Flour
  • 1-¼ Tablespoon Baking Powder
  • ½ cups Sugar
  • ½ teaspoons Salt
  • ½ cups Plus 2 Tablespoons Of Chilled Butter
  • 1 cup Half-and-Half, Chilled (plus Extra For Brushing The Tops)
  • 1 Tablespoon Vanilla
  • 1 cup Dried Blueberries
  • 1 Tablespoon Coarse Sugar (optional)

Preparation

Preheat oven to 350°. Mix dry ingredients together. Cut chilled butter into cubes. Cut butter into flour mixture until the mixture has pea-sized pieces. You can use two forks for this or a pastry cutter. Add the wet ingredients and blend lightly until just combined (it should still be lumpy). Lightly mix in blueberries until a ball forms. Turn dough out onto a floured surface and pat into an 8″ or 9″ round about 1″ thick. Cut into 8 triangles. Place triangles on an ungreased cookie sheet about 1″ apart. Brush tops with half-and-half and sprinkle with coarse sugar if you’d like. Bake for about 15 minutes or until scones are light brown on top. You can make mini scones by making 2 smaller rounds and cutting those into 8 triangles. Note that the baking time will be a little shorter.

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