Blueberry Scones
I don’t know about you, but I rather get in some extra sleep than cook a full blown breakfast before I have to jet out the door. I want to make sure the kids get some sort of food before they head to school and I need to eat something before I get a workout. We have made these countless of times. It’s a quick and easy breakfast to make at home. You can store it for a few days (2 to 3 days tops!) or enjoy it all at once.
2 cups of all purpose flour
2 tablespoons of baking powder
1 1/2 sticks of cold butter , 1/2-inch diced. I highly recommend Plugra butter. It has a higher fat content which means you get more flavor.
1/2 cup of dried blueberries, I get mine at Trader Joe’s. If you don’t care for blueberries you can substitute with one cup of semi- sweet chocolate chips
2 eggs
1/2 cup of cold heavy cream
1/2 tsp of salt
Preheat the oven to 400 degrees and get a baking sheet off to the side to set your scones once they are made. You don’t need to grease the baking sheet!
In the bowl of an electric mixer coming the flour, baking powder, salt, blueberries, and cold butter.
Add all the dried ingredients to the mixer
On a separate bowl, mix the eggs and the cold whipping cream. With the mixer on low speed add in the mixture of eggs and heavy cream. Mix until its just blended. You want to keep some of those butter chunks in there. Save at least a tablespoon of the wet ingredients, you will need it for an egg wash and I’m warning you now…the dough will be a little sticky.
Dump the mixture in a lightly floured wooden board. Roll the dough until its between 3/4” to 1” thick. I usually create one big rectangle with the dough and cut the dough into triangles and set on the baking sheet. Brush the top with an egg wash and sprinkle a little sugar.
Dough flattened to 1/2” thick rectangle, Cut into 12 triangles.
Brush your triangle pieces with a little bit of egg wash.
Bake for 14 to 18 minutes until the scones are lightly browned and the inside if fully baked.
Serve warm with a cup of coffee, eat by itself or add some clotted cream and jam, or save for later!
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