This recipe can be made dairy or pareve.
- flour - 4 cups
- sugar - 6 tablespoons
- baking powder - 4-1/2 teaspoons
- salt - 1/2 teaspoon
- cold butter - 1/2 cup plus 2 tablespoons or margarine
- eggs - 2
- milk - 3/4 cup plus 2 tablespoons or non dairy substitute, divided
- fresh blueberries, raspberries or blackberries - 1 1/2 cups or frozen
- Sugar for sprinkling -
Preheat oven to 375. Grease 2 cookie sheets (you can use parchment paper if you prefer). In a bowl, combine the flour, sugar, baking powder and salt. With 2 knives or a pastry cutter cut in the butter just until the mixture resembles coarse crumbs. In another bowl, whisk together the eggs and 3/4 cup milk. Add the egg mixture to dry ingredients and combine, gently, just until moistened (do not over mix). Turn the dough out onto a lightly floured surface. VERY GENTLY knead in the blueberries.
Divide the dough in half. Pat each portion into an 8 inch circle. Cut each circle into eight wedges. Place the wedges on the prepared baking sheets. Brush the top of the wedges with the remaining milk and sprinkle with a little sugar if you want to use it. Bake for 15 to 20 minutes or until tops are golden brown. Serve warm. Makes 16 scones.
**watch our short video and learn all the tips to making perfect scones!**
-Submitted to Eileen Goltz by Rachel and Mark Sanders Las Vegas NV