Fruit Scones - Blueberry

Scones are favorite addition to brunch or at coffee time. Very special served with Devonshire cream and your favorite strawberry or raspberry jam. Instead of raisins, you can substitute blueberries, cut-up dried apricots or even shredded cheese. This recipe is in the From Oma’s Kitchen cookbook.

2 cups/500 ml flour

3 Tbsp/45 ml sugar

2 tsp/10 ml baking powder

½ tsp/2 ml salt

1 tsp/5 ml baking soda

5 Tbsp/75 ml butter

1 cup/250 ml sour cream

1 egg (separated)

2/3 cup/150 ml blueberries

Combine flour, sugar, baking powder, salt, and baking soda. With a pastry blender, cut the butter into the flour mixture. In a small bowl combine sour cream and egg yolk, then add to the dry ingredients. Add dried fruit. Knead several times. Pat into an 8 inch circle on a parchment covered cookie sheet. Brush with beaten egg white and sprinkle with sugar. Cut into 8 wedges - separate them slightly.

Bake @ 425F (220C) for 20 minutes. Shut oven off, open oven door and let the center cook for an extra 5 minutes (8 servings)