Saturday, March 17, 2018

Wild Blueberry Scones and a Pretty Plate.

Lots of health benefits in these
wild blueberry and almond milk scones.
Packed with flavour, also light and delicious tasting.

2 cups  flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup blueberries

1/2 cup unsalted cold butter cubed

3/4 cup almond milk or buttermilk.
1 egg lightly beaten

Heat oven to 425 deg.

In a large bowl, whisk together flour, sugar, 
baking powder and salt.

 Cut in butter until it resembles coarse crumbs.

Stir in the blueberries
I used frozen blueberries.

Beat the egg in with 3/4 cup almond milk.

Add to the flour mixture
That's when everything turns blue...

With an ice-cream scoop, place on a parchment lined cookie sheet.
I had 14 scones all together.

Bake 15-20 minutes or when a toothpick inserted, comes out clean.

Decorated with glaze/icing if desired.
They are delicious

Great with a cup of tea

This vintage plate has a Grist Mill scene.
The set of dishes has 6 different scenes.
"Currier and Ives"

Circa 1950s

Thanks for your visit xo


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