Fresh Blueberry and Cream Scones
Fresh Baked Scones prepared with Fresh Blueberries, Mixed Berry Preserves, and Whipped Cream in the middle…
Fresh Blueberry and Cream Scones
- 3/4 cup gluten free all purpose flour
- 1&1/2 teaspoons baking powder
- 1 tablespoon sugar
- pinch salt
- pinch nutmeg
- 3 tablespoons cold butter, cut in to cubes
- 1 egg
- 4 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup fresh Blueberries
- 1 cup fresh whipped cream, whipped stiff
- 4 teaspoons mixed berry jam
- * Choose gluten free ingredients to make it gluten free!
Directions
- Preheat oven to 400°, spray a small 6 inch round baking pan with cooking spray, set aside.
- In a medium mixing bowl add 1 tablespoons sugar, flour, baking powder, and nutmeg, blend together.
- Next add cold cut up butter, cut the butter in to the flour with a pastry blender until flour mixture looks crumbly.
- In a small bowl beat together the egg, milk, and vanilla with a fork until frothy, add liquid to flour mixture and mix until blended, dough will be slightly sticky to touch.
- Divide dough in to 4 pieces and drop dough into the prepared baking pan.
- Brush each scone with milk and lightly sprinkle each scone with sugar on top, Bake in preheated oven for 17-20 minutes, until golden brown.
- Place on cooling rack, after completely cooled, cut scones in half lengthwise, spread mixed berry jam on each bottom half.
- Top jam with blueberries and a dollop of stiff whipped cream, top with other half of scone, Makes 4. Serve and Enjoy!
