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Blueberry Scones

For outstanding performance in taste and nutrition the Oscar goes to–blueberries! These sweet, blue treats are rightfully occupying preferred status on the nutritional red carpet. For getting health-enhancing antioxidant protection in your bowl, you can’t do better than eating blueberries.

Blueberry Scones

2 cups (500 mL) whole wheat pastry flour
1/4 cup (60 mL) organic sugar
1 Tbsp (15 mL) baking powder
1/4 tsp (1 mL) salt
1/4 cup (60 mL) butter, chilled
1 cup (250 mL) fresh blueberries
3/4 cup (180 mL) half-and-half cream
1 egg

Preheat oven to 375 F (190 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. Slowly pour into dry ingredients, stirring with a rubber scraper until dough forms.

Knead just until it comes together, 3 to 4 times. Don’t overhandle. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut each into 6 wedges.

Bake on ungreased sheet, about 20 minutes. Serve warm.
Serves 6

Source: alive #310, August 2008