Situated in Northern California’s Sonoma County, Clover Sonoma is a family-owned third-generation dairy farm that produces USDA Organic, NON-GMO Verified milks, half and half, sour cream, cottage cheese, yogurt, butter and much more. By partnering with local independent family dairy farms, Clover Sonoma is able to ensure their products are consistently of the highest quality in the country. Stop by your local Bianchini’s to find Clover Sonoma’s fine dairy products. And if you love baking at home, try this Blueberry Scone recipe.

Grilled Five Spice Chicken

Blueberry Scones

Ingredients

• 4 1/2 cups flour
• 1 teaspoon baking soda
• 2 tablespoons baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/4 teaspoon active dry yeast
• 2 sticks Clover Sonoma organic butter cut into small cubes
• 2 cups frozen blueberries
• 2 1/4 cups Clover Sonoma egg yolk
• Sanding sugar, for topping

Directions

Line baking sheet with parchment paper.

Whisk together flour, baking soda, baking powder, sugar, salt and dry yeast in a mixing bowl. Add butter to the flour mixture and use a pastry blender, or two knives, to combine the ingredients until breadcrumb-size pieces form. Fold in the blueberries. Use your hands to form a hole in the center and pour in 2 cups of heavy cream. Mix together until well combined.

Use a biscuit cutter to separate dough, then cut into 16 wedges. Arrange wedges on the baking sheet. Cover in plastic wrap and place in the freezer to chill for 2 hours.

Preheat oven to 375° F.

Whisk together the egg yolk with the remaining 1/4 cup of heavy cream. Brush the egg yolk wash over the scones, then sprinkle with sanding sugar. Place in the oven and bake for 35-40 minutes, until tops are golden brown.

Servings 16