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by Eugene Field

A children's Christmas anthology of stories and verse by one of the masters. Includes "Christmas Hymn," "The First Christmas Tree," and "Star of the East."

Blueberry Scones

Ingredients 

Original recipe makes 1 dozen 

• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon
  
• 1/4 teaspoon salt
• 1/4 cup butter, chilled and diced OR softened (but not liquified) in the microwave

• 1 cup fresh, canned, or frozen blueberries
• 1/3 cup white sugar
• 1 grated zest of one orange
• 1/2 cup chopped pecans
• 3/4 cup half-and-half cream
• 1 egg

• PREP
  20 mins
• COOK
  20 mins
• READY IN
  40 mins

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
3. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
4. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle.
5. Spray muffin tins with non-stick spray.  Spoon  dough into muffin tin at about half to 3/4 full.
6. Bake in preheated oven until golden brown, about 20 minutes.