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The Bread Baker Bible

The Bread Baker Bible

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Publicado porEye Will

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Categories:Types, Recipes/Menus
Published by: Eye Will on Mar 10, 2011
Copyright:Attribution Non-commercial

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05/12/2014

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2 cups all−purpose flour
3 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, beaten (reserve 1 tablespoon of egg
white for brushing on top)
1/3 cup whipping cream
1 (16 ounce) can blackberries, well drained
2 teaspoons coarse sugar

In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended. Using a
pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff
dough. Turn out on a lightly floured board and knead lightly until dough sticks together.

Divide dough into four parts. Roll each part out to make a circle about 6 inches in diameter and about
1/4 inch thick. Arrange 2 circles on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the
berries on each circle leaving about 1 inch all the way around. Cover with the remaining two circles
and pinch around the edges to seal in the berries. Score the top of each round into quarters with a
knife. Brush with the reserved egg white and sprinkle with coarse sugar. Bake at 400 degrees F for 20
minutes or until golden brown.

Serve warm.

Makes 8 scones.

Blackberry Cream Scones

159

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