Last night's wind and rain brought an end to the summer's first real heat wave, so this morning Margaret and I celebrated by heating up the kitchen. It's blueberry season and I've been craving scones ever since Heather posted this recipe at Books and Quilts last week. She says it came from an ancient copy of Five Roses Flour Cookbook. A quick search of amazon tells me the title is from the Classic Canadian Cookbook Series, circa 1962. I'm not surprised the recipe is still being used today - it's definitely a keeper!
Heather's Blueberry Scones
2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening
1/2 milk or light cream (I used milk)
1 cup blueberries
grate rind of a lemon
Preheat oven to 450 F.
Combine flour, sugar, baking powder, lemon rind and salt. Cut in shortening with pastry blender until mixture is the consistency of coarse cornmeal. Set aside. Reserve a little of the egg whites, beat remaining eggs until light; stir in milk. Make a well in the centre of the dry ingredients and add liquid all at once, stirring with a fork vigorously until it comes freely from the side of the bowl. Gently stir in blueberries. Pat dough into a circle 3/4 inch thick on an ungreased baking pan. Cut into 8 triangular wedges, but leave in place. Brush top with egg white and sprinkle liberally with sugar.
Bake in hot oven for 12 to 15 minutes.
Let cool a bit and eat while warm. Wonderful spread with butter.It's a good thing this picture was taken as the scones came out of the oven. They disappeared very quickly. Thanks for the recipe, Heather!
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