Blueberry Scones (recipe adapted from a Joy of Baking recipe)
Ingredients:
- 2 cups whole wheat flour (or regular if you feel the need)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 6 tablespoons chilled, unsalted butter (cut into pieces) —I used salted cuz that’s all I had….
- 1 cup blueberries (i used frozen ones from Trader Joe’s)
- 1 large egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1/2 cup milk or cream
Preheat oven to 425 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper. To prevent the bottom of the scones from over browning, place the prepared cookie sheet inside another cookie sheet.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk. Top each scone with a heaping spoonful of cinnamon sugar for a nice crispy sugary crust.
Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made.
***These are great if you pop them open and spread butter on top. Extra points if you sprinkle more cinnamon sugar on the buttery parts. MMMM. ***
