Subj : St. Humphrey 07
To   : All
From : Dave Drum
Date : Tue Jul 06 2021 20:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Humphrey's Blueberry Scones
 Categories: Breads, Fruits, Snacks, Dairy
      Yield: 12 Servings
 
      2 c  Unbleached A-P flour
           +=OR=+
      1 c  Unbleached A-P flour
           +=AND=+
      1 c  White whole wheat flour
    1/2 ts Salt
    1/4 c  Granulated sugar
      1 tb Baking powder
      6 tb Cold butter; in pieces
      1 c  Fresh blueberries
      2 lg Eggs; beaten
    1/4 c  Yogurt
      1 ts Vanilla extract
      1 tb Grated lemon rind (zest)
           +=OR=+
    1/4 ts Lemon oil
    1/2 ts Almond extract
      2 tb Sparkling white sugar; for
           - sprinkling on top
 
  Set the oven @ 375ºF0190ºC.
  
  Lightly grease a baking sheet, or line with parchment.
  
  Whisk the dry ingredients in a bowl. Add the butter and
  work it into the dry ingredients until the mixture is
  unevenly crumbly; use your fingers, a pastry blender, or
  an electric mixer. Gently mix the blueberries with the
  dry ingredients.
  
  Stir together the eggs, yogurt, vanilla extract, lemon
  zest or oil, and almond extract. Add to the dry
  ingredients and stir very gently, just until combined.
  The dough will be quite moist, like cookie dough.
  
  Use a muffin scoop, jumbo cookie scoop, or 1/4-cup
  measure to scoop the dough onto the prepared sheet in
  scant 1/4-cupfuls, leaving about 2" between each.
  
  Brush each ball of dough with a bit of milk or cream,
  and sprinkle with coarse sparkling sugar.
  
  Bake the scones for 20 to 24 minutes, or until lightly
  browned and a cake tester or toothpick inserted into a
  scone comes out dry. Remove from the oven, and serve
  warm. To reheat, wrap loosely in aluminum foil, and bake
  in a 350ºF/175ºC oven for about 8 to 10 minutes.
  
  Store scones, well wrapped, at room temperature for
  several days. Freeze for longer storage.
  
  RECIPE FROM: https://www.kingarthurflour.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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