To Fresh Blueberry Scones

DSCN0424I didn’t have to start walking around in the snow until this past week and I am well over it already. It’s now melted into a slush which just makes for damp, cold and overcast days which top out as my least favorite days.

So I thought I would bring some sunshine into my day with baking. My work staff meetings are now at 10am on Mondays giving me the perfect excuse to bake up friendly breakfast treats on Sunday to take in with me to work on Mondays.

First staff treat – fresh blueberry scones. It was a toss up between scones or muffins but the informal consensus seemed to be that people like scones a tad more than muffins (or that scones are just a tad bit more uncommon).

I followed this recipe for cranberry scones with a few tweaks (the biggest being blueberries instead of cranberries). The blueberries at the store just looked too good to pass up. The hardest part of the recipe is having same size scones – mine definitely were not – I guess I will just have to make more scones to get the hang of the best way to do this!

2 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold and cut into pieces
zest of one clementine (lemon would work well too but I have a huge bag of clementines since they are in season right now)
1 1/4 cups fresh blueberries
1 large egg
1 large egg yolk
1 cup heavy cream


Preheat oven to 400F, and line a baking sheet with parchment paper (the blueberries may pop and juice out and the parchment paper makes for an easier clean up).  Zest the clementine and set aside.  In a large bowl combine the flour, 1/2 cup sugar, baking powder and salt.  Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.  Stir in the clementine zest.  Stir the blueberries into the flour mixture.  Combine the egg, yolk and cream, then add to the flour mixture, stirring just until combined.

On a well-floured surface with floured hands, gently pat dough into a 1-inch-thick round (about 8 inches in diameter).  With a sharp knife cut the round into thirds one way, then make perpendicular slices the other direction to make  diamond shaped scones.  Depending on how you slice them, you should get about 10-11 scones (I got 11 scones).  Use your hands to gently shape any leftover scraps into scones. Do NOT roll dough out.  Place scones onto baking sheet.  Bake for 15-20 minutes or until lightly golden (mine took about 15 min).  Remove from oven and let cool on a wire rack.



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