Blue Berries and Cream Scones

Recipe for Blue Berries and Cream Scones

INGREDIENTS:

1/2 cup heavy cream plus additional; for brushing scones
1 large egg
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar plus additional; for sprinkling scones
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter; cold, cut into bits
3/4 cup blueberries; picked over
DIRECTIONS:
In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

http://www.cdkitchen.com/recipes/recs/288/Blueberry_Cream_Scones47201.shtml

Chili Powder Dry Rub Brisket

1 each  Two (2) to Three (3) pound beef brisket

1 tablespoon Chili Powder

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Dried Oregano

1 tablespoon ground Mustard

1 tablespoon dark brown sugar

1/4 teaspoon Hot Shot pepper flakes

1 teaspoon coarsely ground salt

1 teaspoon coarsely ground pepper

Mix all ingredients and rub on beef brisket, cover and refrigerate for several hours.  We grilled using the indirect method and smoked using soaked shag bark hickory

 Check out that smoke ring!

 Apparently I can not cut meat straight! 

I made a gravy from the meat juices and served with new potatoes and green beans.