Saturday, August 22, 2009

A Blueberry Birthday

Today, my soon-to-be husband turns 31. What better way to say happy birthday than with some fresh-baked blueberry scones?Berries are such a seasonal treat, so best to take advantage of their sweet-tart goodness while you can! Below is the recipe, courtesy of a dear friend who makes these scones every Saturday for her three equally dear children. She makes them plain, topped with cinnamon sugar or chocolate chips. Indeed, the possibilities are endless with this light, fluffy recipe, so feel free to create your own variation--you can add whatever your little heart desires!

Fruit Scones

2 c flour
1 T baking powder
1/2 t salt
1/4 c sugar
1/2 c fruit (cranberries, apricots, raisins, or fresh fruit**)
1 1/4 c heavy cream
1 T melted butter
1 T sugar

Mix the flour, baking powder, salt and sugar together. Add the fruit** (can be frozen). Add the cream. Mix together using spoon. Dough will be sticky. Knead 8-9 times onto a lightly floured board. Gently roll into a 10-inch circle. Spread the melted butter over the top and sides of the dough and then sprinkle sugar over the top. Cut into 12 wedges (a pizza cutter works well). Place wedges onto an ungreased cookie sheet. Bake for 15 minutes at 425.

**If using fresh berries or fruit, fold in when kneading is nearly done.

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