Margaret Cook's Scones
Ingredients:
2 cups unbleached flour
4 tsp. baking powder
pinch of sea salt
1/2 cup unsalted butter
1 large egg, lightly beaten
1/2 cup heavy cream (whipping cream)
1 cup fresh B.C. Blueberries
1/4 cup granulated sugar for sprinkling on top
Method:
1. Preheat the oven to 400F degrees. Sift the flour, baking powder and salt into a large bowl. Using a dough blender, cut the butter into the dry ingredients until the mixture is the size of large peas.
2. Add the beaten egg to the cream, then pour into the butter/flour mixture. Add in the blueberries. Gather and mix the dough together, being careful not to overmix.
3. Roll out to about 1 inch thick. Stamp out shapes of your choice with a cookie cutter. Transfer the scones to a silicone or parchment lined cookie sheet, sprinkle the tops with the granulated sugar. Bake for 12-18 minutes or until golden brown.
Serve with butter, jam or Devon cream.
Makes 8 large scones.
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