2 ½ cups all-purpose flour
½ cup granulated sugar
2 tsps baking powder
½ tsp salt
½ cup butter
2 tbsps Aunty Lilikoi Unsweetened Passion Fruit Juice with half & half to equal ½ cup
½ cup dried blueberries
2 tsps Aunty Lilikoi Unsweetened Passion Fruit Juice with 2 tsps half & half
Course sugar to sprinkle
Lilikoi Blueberry Scones by Cynthia Pratt
With a sprinkling of course sugar, these lilikoi blueberry scones make for a delightful breakfast. Drizzle with Aunty Lilikoi's Passion Fruit Butter for an added treat!
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder & salt. Cut in the butter until crumbly. Combine the lilikoi juice with milk and egg. Pour into the flour mixture at one time & mix only until combined. Stir in the blueberries.
Place dough on a lightly floured surface & knead 8 to 10 times until smooth. Pat into an 8” circle.Cut into 8 wedges (a pizza cutter works well for this). Arrange wedges on baking sheet. Brush with lilikoi and half & half. Sprinkle with course sugar. Bake 20 to 22 minutes, or until lightly golden brown. Cool and serve.
Scones can be frozen, then thawed and refreshed in a toaster oven.