Scones

Yesterday, I tried this new recipe for breakfast. They turned out great, so I figured I would share the recipe. I posted a picture in yesterday's thankful list if you want to see what they look like.

Lemon Blueberry Scones

2 cups all purpose flour
1/4 cup packed brown sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half + half cream (I just used rice milk)
1 egg
I added almost a tbsp. of Lemon Chiffon Epicure dip mix to make them lemony, but the original recipe doesn't have any lemon in it.

Preheat oven to 375F.

Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.

In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms (you may need to add extra cream to get the right consistency). Knead just until it comes together, 3 or 4 times. Don't overhandle.

Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.

Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

I was wondering if I should eat them with my pinkies up and Jared suggested I should also have them with tea. I guess that would be the "proper" thing to do! :)