Tuesday, May 13, 2014

Blueberry scones

My boys have been begging for scones. The little one wanted "chocolate chip" but none were to be found in the pantry. It seems that someone has been randomly snacking on them or enhancing their syrup drenched waffles. Agh.

So we went the blueberry route. My hands were stained like like Veruca Salt from Charlie and the Chocolate factory. Speaking of chocolate, these scones would be even more awesome with some white chocolate chunks. Next time!

Blueberry Scone Recipe
2 cups all-purpose flour
3 TBS sugar
2 1/4 tsp baking powder
1/4 tsp salt
5 TBS cold butter
1 egg
1/2 heavy whipping cream (or milk if you would rather)
2/3 cups frozen blueberries
2 TBS of heavy whipping cream to brush on the scones before baking
2 TBS of Turbinado sugar

Preheat oven to 375. Prep baking sheet with parchment paper.

Combine the flour, sugar, baking powder and salt. Then cut in butter till the mixture resembles crumbs. Whisk egg and milk together, add to the dry ingredients just until moistened. Turn out on lightly floured surface and gently knead in frozen blueberries.

Shape into a 8 inch circle. Place on baking sheet and cut into 8 wedges. Brush scones with heavy whipping cream (or milk if you are being blah) and sprinkle with Turbinado sugar.

Bake 15-20 minutes.

Eat while still warm with coffee. Yum

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