INA GARTEN BLUEBERRY SCONES RECIPE RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• Using paddle attachment on your electric mixer combine flour, sugar, baking powder and salt. 
• Add diced cold butter on low speed until butter and dry ingredients combine to form pea sized pieces.
• Combine cold cream and egg mixture, add to bowl and mix until a sticky dough forms. Remove bowl from electric mixer.
• Mix together the frozen berries and 1 tablespoon of flour, and add blueberries to the dough. 
• Stir in blueberries gently to avoid smooshing the blueberries and turning the batter too blue. Combine gently using a large spoon instead of the paddle attachment.
• Place dough on a floured surface and roll the dough to be about 3/4 inch thick.
• Cut scones into triangles  and place on parchment lined baking sheet, or if you have scone pans, cut dough triangles to fit into the lightly greased scone pans.
• Mix egg and 2 tablespoons milk in a small bowl to make an eggwash. Brush tops of the scones with egg wash and sprinkle generously with sugar. 
• Bake 20-25 minutes until tops start browning and the inside of the scones are fully baked. 
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!