Page 214 - Family cookbook v30_Neat

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Lisa Behymer

Blueberry and White Chocolate Scones

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons chilled butter, cut up

1 tablespoon vanilla extract

1 cup heavy cream

1/2 cup white chocolate chips

1/2 cup cinnamon chips

3/4 to 1 cup blueberries

Icing (recipe follows)

1. Preheat oven to 425 degrees.

2. Mix dry ingredients, then cut in butter.

3. Mix in the rest except the blueberries, then carefully
add blueberries.

4. Turn out then knead.

5. Divide into 2 balls and pat each into an 8 inch circle.

6. Cut each circle into 8 wedges.

7. Bake 10 to 12 minutes.