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Blueberry Scones

October 8, 2011 |
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Blueberry Scones | Flavor, NC

Recipe courtesy of Denise SimmonsCornerstone Tea
as seen on episode “Smith’s Nursery & Produce“, season 1

  • 2 cups all purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 6 tablespoons of diced cold butter (no shortcuts)
  • ¾ cup cold heavy whipping cream
  • 1/3 cup dried blueberries

Method:
Place flour, sugar, baking powder, and cold butter cubes into food processor and turn on. Stream in cold heavy whipping cream. Just before ingredients form into a ball in the processor, add blueberries. Turn off as soon as dough forms a ball. Place on plastic wrap and pat out into a hub the size approximately 6” diameter. Cover well and refrigerate for at least one hour. Remove plastic wrap and turn dough out onto a lightly floured surface. Slice the disc in half, then half that, and so on until you have 16 slices.  Sprinkle with granulated sugar and bake in 400 degree oven for 17-22 minutes. Cool and enjoy!

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Category: Recipes

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