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| By Lisa VanWilliams |
This weekend was the first weekend for blueberry picking in Southern Connecticut! We got out early in the morning on Saturday to beat the crowds and got first picks from one of our local farms. These little scones are great for your morning coffee or afternoon tea and a great way to use up some of our berries.
Ingredients:
2 cups whole wheat flour
¼ cup packed from sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup chilled butter
1 cup blueberries
¾ cup half & half
1 egg
½ teaspoon grated orange rind
Directions:
Preheat oven to 375. Cut cold butter into mixture of flour, sugar, baking powder, and salt.
In another bowl beat together half&half, egg, orange rind. Pour in blueberries. One mixed, slowly pour into dry ingredients. Stir until dough forms but do not over mix and fold gently so the berries don't get mashed. Pat into 6 inch round ball (on floured board) and flatten down. Cut into 6 wedges.
Bake in oven for 20 mins. Serve warm. Enjoy!
