Name: Sonja's Blueberry Scones
Yield: 10 to 14 scones
Cuisine: Quickbreads, Coffee Cakes
Ingredients: 2 cups unbleached flour; 1/4 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground allspice; 5 tablespoons butter, cut into small pieces; 2/3 cup whole milk; 2 tablespoons heavy cream; 1 cup fresh or frozen blueberries; 1 to 2 tablespoons milk; sugar for sprinkling

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These scones are delicious warm, served with butter and honey, fresh fruit, jam, and whipped cream.

Ingredients

2 cups unbleached flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground allspice

5 tablespoons butter, cut into small pieces

2/3 cup whole milk

2 tablespoons heavy cream

1 cup fresh or frozen blueberries

1 to 2 tablespoons milk

sugar for sprinkling

Instructions

Preheat oven to 425 degrees F. Butter a large baking sheet (preferably a heavy dark one).

In a large bowl combine all the dry ingredients. Cut in the butter with two knives or a pastry cutter until broken into very fine pieces.

Make a well in the dry ingredients, add the milk and cream, and quickly mix into a cohesive mass. Just before the dough is entirely blended, gently fold in the blueberries.

Make scones by forming the batter into 10 to 14 individual balls, or pat batter into a 9-inch disk. Using a long knife, divide the dough, without separating it, into 8 equal wedges.

Brush the surface of the dough with a little milk and sprinkle with sugar if desired.

Bake 15 to 25 minutes, until golden brown and crusty. Transfer the scones to a rack to cool for a few minutes.