Bitterroot Amateur Radio

Bitterroot Amateur Radio

communicating through thick and thin

Fully Informed Jury

Fully Informed Jury

the alternative to a ruling elite

Libertarian Party

Libertarian Party

whatever floats your boat as long as it doesn't sink mine

Blueberry Scones

Blueberry scones

Blueberry scones

First ever scones. They turned out yummy! Love that there is so little sugar.

Blueberry Scones Recipe

You’ll want to stash a few of these homemade morsels in the freezer to serve to visitors who drop in unexpectedly. “Just pop a frozen scone in the microwave for 20 seconds or so, and you have a warm treat.

Blueberry Scones Recipe
Prep: 20 min. Bake: 15 min. Yield: 16 Servings

Ingredients For 16.

2 cups each wheat & white flour.
6 tablespoons sugar.
4-1/2 teaspoons baking powder.
1/2 teaspoon salt.
1/2 cup plus 2 tablespoons cold butter.
2 eggs.
1/2 cup milk or water.
1 cup fresh or frozen fruit or raisins.

For eight

2 cups flour
3 Tbl sugar
2 tsp bkg powder
1/4 tsp salt
1/4 cup butter + 2 Tbls
1 egg
1/3 cup sour cream
1/2 cup fruit

Directions
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and sour cream (or 1/2 cup milk or water); add to dry ingredients just until moistened. Add milk or water by tablespoons until dough forms. Turn onto a lightly floured surface; gently knead in the blueberries.

Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones.

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts
1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.