Blueberry scones with smoked turkey
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|Fri, 11-14-2003 - 12:56pm|
This appetizer recipe is from Martha Stewart. It is unique and very tasty and always gets rave reviews when I serve it. Martha specifies that you should not double the recipe and that if you want to make a large number of them that you should repeat the recipe. (Not sure why.)
2 cups all-purpose flour
½ t salt
2 t baking powder
¼ t baking soda
½ stick butter
½ cup buttermilk
1 T molasses
1 cup fresh or dry frozen blueberries
Preheat oven to 425 degrees.
In a large bowl, sift the flour, salt, baking powder and baking soda. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles coarse meal. Mix the buttermilk with the molasses and add to the flour mixture. Stir in the blueberries. Work the mixture gently and quickly with your hands until it holds together. The dough should be crumbly.
Pat the dough out to a ½ inch thickness on a lightly floured board. With a 3-inch floured biscuit cutter, cut out as many rounds of dough as possible. Pat the scraps to make as many more rounds as possible. Then with a sharp knife, cut each round into 4 triangular quarters. Transfer the scones to parchment lined baking sheets and bake them in the center of the oven for 8 to 10 minutes. Watch carefully to prevent overbaking.
When they have cooled, slice each scone ¾ of the way through. Insert a triangular piece of smoked turkey in each scone. Serve on a platter.