Pam Gealy's Blueberry Coffeecake Scones
Georgia Paulding
ingredients
- Scones:
- 2 1/4 c. flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. unsalted chilled butter
- 1/4 c. milk
- 1 tsp. vanilla
- 1/4 tsp. grated lemon peel
- 1 1/2 c. blueberries
- Topping:
- 3/4 c. flour
- 1/4 c. firmly packed brown sugar
- 1/8 tsp. cinnamon
- 1/4 c. butter (chilled)
directions
- 1
Lightly butter 11” circle baking sheet.
- 2
Mix dry ingredients. Chop in butter. Mix wet ingredients and then add to dough. With floured hands, knead in berries. Pat dough into 9” circle.
- 3
Mix topping and sprinkle over top of scones. With a serrated knife, cut into 8 wedges.
- 4
Bake at 3375 degrees for 30-35 minutes. Cool on wire rack 15 minutes.
Source: PYP
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