[recipe] Blueberry Scones with Devonshire Cream

[Guest guest]

My family loves scones, and they are my most requested

breakfast treat for birthday or holiday mornings... but you

needn't wait for a special day to make these! Recently i had

some dried blueberries to use up, so i adapted my apricot

scone recipe and came up with this. Definitely a keeper!

 

 

Blueberry Scones

 

2 cups all-purpose flour

1/4 cup sugar

1 Tbs baking powder

1/4 tsp salt

1/3 cup cold soy margarine

1/2 cup chopped dried blueberries

1/2 cup chopped pecans

1 tsp grated orange peel

1 cup plus 2 Tbs whipping cream, divided

 

Combine the dry ingredients in a bowl. Cut in

the margarine until mixture resembles fine crumbs.

Add blueberries, pecans and orange peel. With a fork,

rapidly stir in one cup of the whipping cream until

just moistened. Turn onto a floured surface; knead 5 to

6 times. Divid in half; shape each into a ball. Flatten each

ball into a six inch circle; cut each circle into eight wedges.

Place 1 inch apart on an ungreased cookie sheet. Brush

with remaining whipping cream. Bake at 375 degrees for

13 to 15 minutes or until toothpick comes out clean. Serve

with jam and Devonshire cream.

Yield: 16 scones

 

Devonshire Cream

 

1 package (3oz) cream cheese, softened

1 Tbs confectioners' sugar

1/2 tsp vanilla extract

1/4 to 1/3 cup whipping cream

 

In a small mixing bowl, beat cream cheese, confectioners'

sugar and vanilla until fluffy. Gradually beat in enough

cream to achieve a spreading consistency. Cover and

chill for at least 2 hours.

Yield: 1 cup cream

 

~ pt ~

 

People who make a difference are not the ones with the

credentials but the ones with the concern.

~ Nora Adams