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“I have not tried this recipe. I got it from a recipe from a estate sale.”
READY IN:
30mins
SERVES:
12
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Stir together 2 teaspoons flour and 1 teaspoon cinnamon; lightly toss with blueberries. Set aside.
  3. In a large bowl, sift together 1 3/4 cups flour, baking powder, sugar and salt.
  4. Using a pastry blender, 2 knives or a food processor, cut in shortening until mixture resembles the size of small peas.
  5. In measuring cup, beat 2 eggs with a fork. Add enough cream to make 2/3 cup liquid.
  6. Lightly stir egg mixture and blueberries into flour mixture. Handle dough as little as possible.
  7. Turn dough onto lightly floured surface and divide into 2 parts. Pat each part into a circle about 6 inches across and 3/4-inch thick. Cut into 6 wedges with a knife. With metal spatula, place wedges on a greased baking sheet and brush scones with milk. Sprinkle with cinnamon sugar, if desired.
  8. Bake in preheated oven for 15 minutes or until lightly browned.

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