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Starbucks Blueberry Scones Recipe


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     Starbucks Blueberry Scones

Category   Appetizers
Sub Category   None
Servings   12
Preptime   10 min

1/2 cold butter
6 TBSP sugar
1 egg, beaten
2 cups pastry flour
1/2 whip cream
1/2 teaspoon salt
2 tsp baking powder
1 pint wild blueberries
1 TBSP vanilla extract

For the topping 1 egg beaten 1 Tbsp whipping cream Wilton’s Sugar – large crystals
Cut butter into cubes and refrigerate until ready to use. Preheat oven to 375. Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal
In a smaller bowl whisk the egg, cream and vanilla – add to the dry mixture mixing with a fork, and stir until just combined – do not over mix! Stir in fresh blueberries. Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible. Place the scones on a baking sheet with silpat or parchment paper – this ensures even browning on the bottom
Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals. Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected.

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