BLUEBERRY SCONES

Sharon Wolff

SERVED HERE ON A RECYCLED PALLET TRAY WITH TEA IN A CROCK

Ingredients

• 4 C flour + flour for kneading
• 4 T sugar
• 4 1/2 t baking powder
• sprinkle of salt
• 1/2 C plus 2 T butter - softened
• 2 eggs
• 3/4 C plus 2 T milk (this recipe used almond milk)
• 1 1/2 C fresh or frozen blueberries

Directions

1. In large bowl combine flour, sugar, baking powder and salt
2. Add butter and mix until crumbly
3. In smaller bowl blend eggs and 3/4 C milk
4. Add to dry ingredients and mix until just moistened
5. Gently knead in blueberries
6. Divide dough into 2 portions 
7. On floured board, shape 1 half at a time into 8" round circles
8. Use pizza cutter to cut into 8 equal wedges
9. Place on greased baking sheet(s)
10. Brush with remaining milk
11. Bake 375 for 15 minutes. If using 2 pans, rotate midway through.

16 scones

Serve warm

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