Whole Wheat Blueberry Scones
w/Cranberry Glaze
1¼ cup whole wheat flour
1½ tbsp sugar
½ tbsp baking powder
Scant salt
2 tbsp butter flavored Crisco
1 egg, beaten
1/3 cup half and half
¼ cup fresh blueberries
Preheat oven 400°
In a medium bowl combine flour, sugar, baking powder, and salt and mix; using a fork, cut in Crisco until mixture resembles small crumbs. Make a well in the center of the mixture.
In a small bowl combine egg with half and half; pour mixture into well of flour mixture all at once. Stir just to moisten. It will be sticky. Fold in blueberries gently.
Turn dough onto floured pizza stone or cookie sheet and roll and pat into 6-inch circle. Cut into six wedges and gently spread apart slightly. Bake for 15 minutes. Let cool slightly and drizzle with cranberry glaze (½ cup confectioner’s sugar mixed with ½ tbsp cranberry juice).
*This recipe can be easily doubled to make two six inch rounds of scones.
© Crackerberries 2013
