Monday, July 28, 2014

Blueberry Scones

For a while I have been looking for a scone recipe that makes a nice rustic scone.

Most of them out there make a cake like scone (tasty but not what I was looking for)

So if you are looking for a hearty rustic scone this is for you.


2 C flour
1/2 C sugar
1 TBSP baking powder
1/2 tsp salt
1/2 C cold butter (cubed)
1 egg
1/2 C heavy cream (whole milk is fine)
1 C blueberries 

1 TBSP heavy cream (or milk)
rough sugar

* Heat oven to 400
* In a large bowl mix flour, sugar, baking powder, & salt
* Cut in the butter (you want nice coated pieces)
* Mix in blueberries
* In a small bowl whisk together egg and 1/2 C of cream
* Add liquid to dry mix slowly
* Mix everything together well
* With your hands form into a "ball"
* Lay on a floured surface and pat out to a disk shape (aprox 1.5-2 in thick)
* Cut into 8 pieces
* Place on a greased or parchment lined cookie sheet
* Brush with 1 TBSP (or however much you need) cream
* Sprinkle with rough sugar
* Cook for 18-20 min (till the tops start getting golden)

These keep well for a couple days in a zipper bag. Usually they don't last that long in our house. Towards the end the tops get a bit moist (more like a muffin top)

** I have used both heavy cream and whole milk and there isn't a noticeable difference. 
** Fresh berries are obviously the best and use fresh when I can but I have made these with dried blueberries (from Trader Joe's) and they are just as good. If you do use dry add a bit more berries...just visualize the ratio you want.
**I have also made these with cranberries...very tasty!

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