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Blueberry Scones

There is something special about this scone recipe—it has a characteristic flavor that seems authentic.  The egg white and sugar wash gives the surface a sweet crunch, and the blueberries give the scones an irresistible flavor!  The humble blueberry has been elevated to the status of miracle worker recently, due to studies that have shown its ability to prevent age-related diseases.
Blueberry Scone

1 cup all-purpose flour

1 cup whole wheat flour

4 tsp baking powder

1 tsp salt

¼ cup sugar

6 tbls butter (1/8 cup)

1/3 cup blueberries, frozen

Liquid Ingredients

2 eggs, 1 separated

½ cup milk

2 tsp vanilla extract

1 tsp vanilla sugar

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Preheat the oven with a pan of water on the bottom rack to 400° F.  Butter a 9” round cake pan and dust lightly with powdered sugar.

Sift the all-purpose flour, baking powder, and salt into a large bowl.  Stir in the whole wheat flour and sugar. Cut in butter with a pastry blender to resemble coarse meal.

Beat the egg and yolk and whisk in the milk and vanilla extract.

Stir the frozen blueberries into the dry mixture, then add the liquid mixture all at once and stir sparingly.  Add a wee bit more milk if it seems too dry.

Pat the mixture into the 9” round cake pan.  Beat 2 tablespoons of egg white into soft peaks and brush it lightly over the surface of the batter.  Sprinkle vanilla sugar over the egg white.

Place in the preheated oven for 20 minutes, until the crust is nicely browned.  Allow to cool for 10 minutes in the pan, then serve in wedges with butter or clotted cream.

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