Proof on Main's blueberry lemon cream cheese scones

· 3¾ cups all-purpose flour
· 3¾ teaspoons baking powder
· ¾ teaspoon baking soda
· 1 cup sugar
· 1 cup (2 sticks) butter (at room temperature)
· ¾ cup milk
· ½ tablespoon white vinegar
· 8 ounces cream cheese
· Zest of 3 lemons
· ½ pint blueberries

Heat oven to 350 degrees.

Combine flour, baking powder, soda and sugar in mixing bowl. Cut butter in with a pastry blender until mixture is crumbly.

Combine milk and vinegar in separate bowl, pour into mixing bowl and stir until dough comes together and is workable.

Beat the lemon zest into the softened creamcheese

Turn dough out onto lightly floured surface, and flatten and shape into a rough rectangle with your hands. Roll lightly to a rectangle about 18 inches long, 10 inches wide and approximately ¼-inch thick. Spread cream cheese over half of the dough lengthwise, then cover with blueberries.

Gently fold the other side of dough over the cream cheese side; cut away the rough edges of dough so you have a perfect, long rectangle. Cut dough into triangles, and arrange on a baking sheet so that the triangles are at least 1 inch apart.

Bake for approximately 25 minutes or until lightly golden brown.

Makes 10 scones.

Nutrition data per scone: 487 calories, 7 grams protein, 57 grams carbohydrate, 1 gram fiber, 27 grams fat, 448 milligrams sodium.

29Aug07 Courier Journal
Fixed for that Labor Day Weekend.
"Mighty Fine"