Yummy And Simple Blueberry Sauce Goes With My Blueberry Scones Recipes

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Steps:

• First preheat oven to 425°F.
• Then take out a large baking sheet and grease it; set it aside.
• In a large bowl, you will need to combine your flour, baking powder, salt, sugar, and allspice.
• Cut your butter into flour mixture with pastry knife (or a fork if you don't have one - you can even use your hands) making sure to cut it through until it looks crumbly.
• Now you will need to make a well in the center of this mixture and add the milk.
• Beginning stirring mixture, then add your blueberries, and finish stirring until dough forms.
• If you feel that it is not forming well, you can always add a tiny bit of milk to make it all come together, but be careful not to add much more milk, and do NOT overwork the dough.
• Now you must form the dough into one large round (like a ball), and flatten it out into a 10 inch disk.
• With a sharp knife, cut the dough into 10 wedges; you can do so by cutting it exactly as you would cut a pie!
• Slide disk of scone wedges on to baking sheet sheet (not necessary to separate at this time). Brush tops with cream, and sprinkle sugar over the cream.
• Bake scones for 15 minutes, or until golden brown.
• Remove from baking sheet when done, and cut the wedges where you made your cuts earlier.
• Serve warm with my blueberry sauce or with butter and honey!
• You can even eat them plain!

Steps:

• Blend the blueberries and lemon juice in your blender.
• Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
• Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
• Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
• ENJOY!

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries., Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.

Steps:

• Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.