Sunday, May 9, 2010

Blueberry Scones

My wonderful hubby made these scones for us this morning! What a great Mother's Day breakfast. Here's what he has to say about them...

"These blueberry scones are quick and delicious! We usually freeze blueberries if they are getting over ripe and we can't eat them all - they are perfect for baking still. You can add them frozen or thaw them. Frozen berries are easier to work with in the dough but sometimes it is fun to use the thawed berries because they turn the scones blue! This receipt is from Betty Crocker's The Big Red Book. I like to cut the flour with 50% whole wheat flour. I also usually use egg beaters instead of the egg and use a tbsp less butter. Flax meal can always be added as well (~1 tbsp), to make it even healthier. Eat them when they are hot!" - J (Dad)

Here's the recipe:
1 cup all purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (~4 tablespoons) firm cold butter
1/4 cup Egg Beater's (=1 whole egg)
1 tablespoon flaxmeal
4-6 tablespoons fat free milk
1/2 cup fruit of your choice (can use frozen too)

1. Heat oven to 400'F
2. Mix flour, sugar, baking powder and salt in a large bowl. Cut in cold butter, using a pastry cutter or criss crossing two knives, until mixture looks like fine crumbs. Stir in egg beaters, fruit and just enough of the 4-6 tablespoons of milk so dough pulls away from the side of the bowl.
3.Place dough on a lightly floured surface; gently roll in flour to coat. Kneed lightly 10 times. Roll or pat into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges with a sharp knife that has been dipped in flour, but do not separate the wedges. brush with additional milk, sprinkle lightly with sugar.
4. Bake 14-16 minutes or until golden. Carefully separate wedges and serve warm.

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