February 2, 2009

Blueberry Pie Scones

On a recent trip to visit our long time friends in North Carolina, our charming hostess who happens to be a wonderful cook, made some very tasty scones which inspired me to create this sweet adaptation to her scone recipe. Cherry pie filling would be yummy as well.
If you can get some English Devon Cream/Clotted Cream to serve with your scones, then you are sure in for a treat.
Enjoy with a cup 0f hot tea of your choice.
At the moment, my favorite tea is the Choco Nut Green Tea from http://www.teavana.com/
All I can say is try it. You will love it!

Blueberry Pie Scones
Yield 8 wedges

2 cups all purpose flour
1 tbsp baking powder
3 tbsp white sugar
1/2 tsp kosher salt
5 tbsp cold unsalted butter cubed
zest of 1 lemon
1 cup heavy cream
1/2 cup blueberry pie filling
1 tsp turbinado cane sugar or sugar in the raw

Pre-heat oven to 425 degrees. Add first 6 ingredients to a mixing bowl. Using a pastry cutter, cut the butter into the flour until you get a crumbly mixture. Add cream and pie filling to your flour mixture and stir together until the wet ingredients are combined. Roll out onto a lightly floured surface and knead until all loose flour is mixed in. Once mixture has come together, place dough onto a lightly greased cookie sheet and pat into a 9 inch circle. The dough should be about an inch thick. Sprinkle the turbinado sugar over the top and press lightly so that sugar adheres. Cut into 8 wedges and separate so that they are not touching.
Place in oven for about 12-14 minutes. Toothpick will come out clean and scones will be lightly browned in color.

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