Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Blueberry Scones

2 cups all- purpose flour
1 tablespoon baking powder
One fourth cup granulated sugar  (1/4 cup)
One third cup butter  (1/3 cup)
One half cup heavy cream  (1/2 cup)
One fourth cup half and half  (1/4 cup)
1 egg yolk
1 cup fresh blueberries
Juice from one lemon
 
Glaze
One half cup melted butter  (1/2 cup)
One eighth cup honey  (1/8 cup)
 
Preheat oven to 425 degrees.
 
Combine flour, baking powder, and sugar in a bowl.  Cut in butter until mixture looks like fine crumbs.  Beat cream and egg yolk and add to dry ingredients.  Stir until dry ingredients are moistened.
 
Add lemon juice and mix until blended.  Gently fold in blueberries with a rubber spatula.  Turn out on a floured surface and knead gently to form a ball.  Pat dough into a circle about three fourths inch thick (3/4 inches)  Place on a greased baking sheet.  Using a knife, mark off eight wedges.  Do not cut all the way through.  Sprinkle with granulated sugar and bake for 20 minutes or until browned.
 
Mix honey and melted butter in a bowl and brush on your freshly baked scone.  Break or cut scones into wedges and serve with butter.

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