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Panera's Wild Blueberry Cream Scones

2:13 PM, Jun 2, 2007   |    comments
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2 3/4 cups all purpose flour 2 Tbsp baking powder 3/4 tsp salt 1/2 cup sugar 2 1/2 cups heavy cream 1 cup frozen wild blueberries 1/2 cup half and half (for brushing) 1 Tbsp granulated or coarse sugar Pre heat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder and salt. Add the heavy cream and frozen wild blueberries to the dry mixture and combine until a homogenous batter is formed. This step is done best with a wooden spoon. Place the fairly wet batter onto a lightly floured surface forming a round disc about 10 inches round by 2 inches high. Using a sharp knife, cut the disc into 10 or 12 triangles. Lightly brush the triangles with half and half, sprinkle with sugar and place on a cookie sheet. Place the scones in the oven and bake for approximately 25-30 minutes or until golden brown on top. Cool 15 minutes before serving. Variations: substitute blueberries with 1 cup of golden raisins, cranberries or chocolate chips. Makes 10-12 Recipe courtesy Gale Gand, celebrity pastry chef, author and host of the Food Network's Sweet Dreams

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