07 December 2007

Blueberry Scones

Scones are a traditional Scottish quick bread. The UK scones are typically less sweet compared to the US adaption. I like them both.

I love scones. For breakfast, a snack, with some coffee, and if I liked hot tea, I'd have them with tea too.

If you prefer, omit the blueberries altogether or add raisins instead. Use your imagination. Cranberries, cherries, whatev. Play around with it. You want to add dried apple and cinnamon, great choice, but be careful about adding extra liquids or too much in the way of extra dry ingredients as this will throw off the formula. 2 or 3 teaspoons of cinnamon or nutmeg is fine though.

1 pound All-purpose flour
1 1/2 ounces Granulated sugar
1 Tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
4 ounces Unsalted butter, cold
2 Egg yolks
11 fluid ounces half and half
4 ounces blueberries

1. Sift the dry ingredients together, making sure they are blended thoroughly, then add blueberries.
2. Cut in the butter. The mixture should look mealy; do not overmix.
3. Add the milk and stir, combining only until the mixture holds together.
4. Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneadings.
5. Roll out the dough to a thickness of approximately 1/2 inch (1.2 centimeters). Cut as desired.
6. Bake at 400°F (200°C) for approximately 10 minutes.
7. Brush the tops with butter while hot.

Per Serving (1 scone):
136 Calories
6g Fat (40.2% calories from fat)
3g Protein
18g Carbohydrate
1g Dietary Fiber
33mg Cholesterol
210mg Sodium

1 Grain(Starch)
0 Lean Meat
0 Fruit
0 Non-Fat Milk
1 Fat
0 Other Carbohydrates

Now, if you prefer, use Fat-Free Half and Half. Your calories will drop to 127 and fat drops to 4g. You will lose 1g of protein and the cholesterol will drop to 28g. Sodium rises to 218.

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