MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Royal Wedding Scones
Categories: Breads, Fruit, Dairy
     Yield: 8 scones

 2 1/2 c  A-P unbleaced flour,
          - (11 1/4 oz / 320 g)
  1/4 cup Granulated sugar (113 g);
          - more for sprinkling on
          - tops of scones
    1 tb Baking powder *
  3/4 ts Kosher salt
    6 tb Unsalted butter; chilled,
         - cut into small cubes
  3/4 c  Frozen wild Maine blueberries
         - (170 g)
    1 c  Heavy cream (236 mL);
         - more for brushing tops
    1 lg Egg
1 1/2 ts Pure vanilla extract

 In the bowl of a food processor fitted with the chopping
 blade, place the dry ingredients and pulse to combine.

 Add the butter, and pulse about 10 or so times. You want
 to retain some small pieces of butter. Don't blitz the
 heck out of it. Transfer the flour mixture to a large
 mixing bowl. If you've got some really large butter
 lumps, just squish them with the back of a fork.

 Gently toss the blueberries into the flour mixture.

 In a large measuring cup, place the heavy cream, egg and
 vanilla. Mix well. Pour into flour mixture. With a
 dinner fork, fold the wet into the dry as you gradually
 turn the bowl. It's a folding motion you're shooting
 for, not a stirring motion. When dough begins to gather,
 use a plastic bowl scraper to gently knead the dough
 into a ball shape. If there is still a lot of loose
 flour in the bottom of the bowl, drizzle in a bit more
 cream, like a teaspoon at a time, until the dough comes
 together.

 Transfer the dough ball to a floured board. Gently pat
 into a 6" or 7" circle. With a pastry scraper or large
 chef's knife, cut into 8 triangles. I use a pie marker
 to score the top of the dough circle and use the lines
 as a guide.

 OPTIONAL BUT RECOMMENDED: Place the scones on a wax
 paper-lined sheet pan and freeze until solid. Once they
 are frozen, you can store them in a plastic freezer bag
 for several weeks.

 Set oven @ 425 F/218 C.

 Place frozen scones on a parchment-lined sheet pan,
 about 1" apart. Brush with cream. Sprinkle tops of
 scones with sugar.

 Bake for about 20-25 minutes, turning pan halfway
 through. They are done when a wooden skewer comes out
 clean.

 Serve with clotted cream, creme fraiche, and jam if you
 wish. These are great the next day, warmed in the
 microwave for 15-20 seconds. They freeze really well,
 too, and can be reheated in a 350 F oven until warm.

 Enjoy!

 For plain scones, just omit the blueberries.

 RECIPE FROM: https://food52.com

 Uncle Dirty Dave's Archives

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