BLUEBERRY SCONES WITH VANILLA CRÈME FILLING Makes 8 scones
2 ¼ cups flour 1 tablespoon baking powder ½ teaspoon salt ½ cup cold, firm butter or margarine ½ cup blueberries 1 egg ¾ cup buttermilk Sugar, to sprinkle on tops of scones Vanilla Crème Filling (recipe to follow)
PREHEAT OVEN TO 350 DEGREES F. In food processor, blend flour, baking powder and salt. Cut in butter or margarine, using on/off switch several times until mixture is crumbly. Put mixture in medium bowl and add blueberries; toss to coat. Set aside. In a small bowl, mix together egg and buttermilk. Add to flour/blueberry mixture. Stir gently, just until blended. Turn dough onto lightly floured surface and knead lightly a few times. Pat dough into a 6 to 7-inch round. Cut dough into 8 triangular pie-shaped wedges. Transfer to ungreased baking sheet and sprinkle tops of scones with sugar. Bake 20-25 minutes, or until puffed and golden. Cool on wire rack. Cut each scone in half horizontally and spread Vanilla Crème Filling between top and bottom halves.
Vanilla Crème Filling
1 ¼ cups powdered sugar 2 tablespoons butter, room temperature ½ teaspoon vanilla 1 tablespoon milk or half and half
In a small bowl, beat together all ingredients using electric mixer. Beat until smooth. A few more drops of milk may be added if a thinner spreading consistency is desired.