MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Royal Wedding Scones
 Categories: Breads, Fruit, Dairy
      Yield: 8 scones

  2 1/2 c  A-P unbleaced flour,
           - (11 1/4 oz / 320 g)
   1/4 cup Granulated sugar (113 g);
           - more for sprinkling on
           - tops of scones
     1 tb Baking powder *
   3/4 ts Kosher salt
     6 tb Unsalted butter; chilled,
          - cut into small cubes
   3/4 c  Frozen wild Maine blueberries
          - (170 g)
     1 c  Heavy cream (236 mL);
          - more for brushing tops
     1 lg Egg
 1 1/2 ts Pure vanilla extract

  In the bowl of a food processor fitted with the chopping
  blade, place the dry ingredients and pulse to combine.

  Add the butter, and pulse about 10 or so times. You want
  to retain some small pieces of butter. Don't blitz the
  heck out of it. Transfer the flour mixture to a large
  mixing bowl. If you've got some really large butter
  lumps, just squish them with the back of a fork.

  Gently toss the blueberries into the flour mixture.

  In a large measuring cup, place the heavy cream, egg and
  vanilla. Mix well. Pour into flour mixture. With a
  dinner fork, fold the wet into the dry as you gradually
  turn the bowl. It's a folding motion you're shooting
  for, not a stirring motion. When dough begins to gather,
  use a plastic bowl scraper to gently knead the dough
  into a ball shape. If there is still a lot of loose
  flour in the bottom of the bowl, drizzle in a bit more
  cream, like a teaspoon at a time, until the dough comes
  together.

  Transfer the dough ball to a floured board. Gently pat
  into a 6" or 7" circle. With a pastry scraper or large
  chef's knife, cut into 8 triangles. I use a pie marker
  to score the top of the dough circle and use the lines
  as a guide.

  OPTIONAL BUT RECOMMENDED: Place the scones on a wax
  paper-lined sheet pan and freeze until solid. Once they
  are frozen, you can store them in a plastic freezer bag
  for several weeks.

  Set oven @ 425°F/218°C.

  Place frozen scones on a parchment-lined sheet pan,
  about 1" apart. Brush with cream. Sprinkle tops of
  scones with sugar.

  Bake for about 20-25 minutes, turning pan halfway
  through. They are done when a wooden skewer comes out
  clean.

  Serve with clotted cream, creme fraiche, and jam if you
  wish. These are great the next day, warmed in the
  microwave for 15-20 seconds. They freeze really well,
  too, and can be reheated in a 350°F oven until warm.

  Enjoy!

  For plain scones, just omit the blueberries.

  RECIPE FROM: https://food52.com

  Uncle Dirty Dave's Archives

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