Blueberry Scones 060810
4 cups all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 c. butter
1 lg. egg
1 1/2 c. half & half
1 1/2 c. blueberries
1 tbsp. sugar
Heat oven to 425°F.
Grease a large baking sheet. In large bowl, combine dry ingredients. Blend in butter with pastry blender until pastry is coarse and crumbly. Separate egg. Place egg whites in cup. Beat egg yolks with fork. Stir in half & half.
Add mixture to dry ingredients and mix until mixture forms a soft dough.
Turn dough unto lightly floured surface and knead gently 5 or 6 times. Gently knead blueberries. Divide dough in half. Roll each half of dough into 7 inch circle. Cut into 4 wedges each.
Place scones 1 inch apart on a greased baking sheet. Pierce with tines of fork.
Brush with reserved egg white. Sprinkle with 1 tablespoon sugar.
