In The Kitchen: Blueberry Scones

Today in the Rhode Show Kitchen we're learning how to make Blueberry Scones with Chef Steve Cory, owner of Cory's Kitchen at Sweet Berry Farm.

INGREDIENTS
2 cups any flour
¼ cup sugar
1 tsp salt ( optional )
2 tsp baking powder

Cut in:
1/3 cup cold unsalted butter, diced
(May use butter substitute)
1 large egg, beaten
¾ cup any milk product ( prefer buttermilk)

1 cup Fresh fruit (blueberries in this case)
Beaten egg (or milk) and Sugar for topping (optional)
Other options:
Any fresh (or frozen) fruit ( strawberries, cranberries, raspberries, peaches, etc)
Chocolate chips
Chopped crystallized ginger


STEPS:

Sift dry ingredients together
Cut in butter with a pastry knife or by hand ( as you would for pie or biscuit)
Add liquids
Add fruit of your choice
Place onto floured board, roll 1 ½ inch or so
Cut into desired shape
Top with beaten egg (or milk) and sugar
Place on cookie sheet
Bake 350 25-30 minutes or until golden brown

Cory's Kitchen at Sweet Berry Farm
915 Mitchell's Lane
Middletown, RI 02842
www.sweetberryfarmri.com
www.coryskitchen.com

• Open every day 8 a.m. – 7 p.m.
• Self service café open for breakfast, lunch and dinner
• Sandwiches, salads, dinner items to go, bakery items and MUCH more!
• Farm market has fresh produce, local eggs, milk and honey, etc.
• Susanna’s ice cream
• Sweet Berry has over 100 acres of pick-your-own-fruit, from strawberries to Christmas trees and everything in between!