Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dried Blueberry Scones
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- #27294
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3/4 cup dried blueberries
1 3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup butter
2 eggs, beaten
1/3 cup cream
sugar for topping
cream for topping
directions
Place blueberries in a small bowl and add enough hot water to cover the berries. Soak for 5 minutes, then drain. Pat dry with paper towel and set aside.
Preheat oven to 425 degrees F.
In a bowl combine the flour, baking powder, sugar and salt. Cut in the butter with a pastry blender or two knives.
Mix together flour, baking powder, 1 tablespoon sugar and salt in a bowl.
Cut in butter, using a pastry blender or two knives. Stir in the blueberries. Add the beaten eggs and the cream and stir dough into a ball.
On a lightly floured surface pat out dough into a round about 3/4 inch thick. Slice into wedges and place on a lightly greased cookie sheet. Brush tops with cream and sprinkle with sugar.
Bake for 15-20 minutes or until golden brown.
added by
ChefBismarck
nutrition data
355 calories, 13 grams fat, 52 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
looks great! I have a box of dried blueberries so Iwill definately try this.