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Scones
Plain or Blueberry

Kiss those hockey pucks from Starbucks goodbye!
These are the real deal.

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter
1 egg, beaten
3/4 cup milk, or buttermilk if you got it
milk with 1 T. lemon juice or vinegar works too

Combine the first three dry ingredients and sift.
Work the butter into this dry mix with your fingers
until it resembles coarse cornmeal.
Add the beaten egg and a little over half of the 3/4
cup of milk. We may not need all of it to form a
soft dough, it will depend on the day's humidity.

Stir with fork just until combined. Knead about
5-6 times on a floured surface, pressing the blueberries
in about halfway through the process.
Do not overwork the dough. Pat into a 6-inch circle.
Cut like a pie into 6 triangular scones.
Transfer to a greased baking sheet.
Bake in preheated 425 degree oven for
12-15 minutes. Cool.


( Instead of pressing blueberries into the dough,
try making indentations on top of the scones and
filling them with fruit jam and bake as instructed above.)


Comments: Send us comments about this recipe steve@pulpkitchen.com