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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Blueberry Scones Recipe

Brought to you by Hawaii Paradise Services

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Cook Time: 20 min
Yield: 8 servings

Ingredients:
2 cups all-purpose flour
3 T sugar, plus more for sprinkling tops
1 T baking powder, 3/4 t salt
6 T cold unsalted butter (3/4 stick), cut into
pieces
1 1/2 c fresh blueberries
1 t grated lemon zest
1/3 c heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Instructions:
Preheat oven to 400 degrees. Place parchment paper on a baking sheet.

In a large bowl, sift flour, 3 T sugar, baking powder and salt. Put in food processor and cut in butter until pieces are the size of a small pea. Place back in bowl and add blueberries and zest.

Whisk together cream and egg. Add to dry ingredients and stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown. Transfer scones to wire rack to cool.

Notes:
Cinnamon can be added to sugar to sprinkle tops of scones. Serve with Lemon Curd. Recipe follows.

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