Saturday, March 10, 2012

Blueberry Scones

I bought a pint of fresh blueberries this week, but my blueberry-loving 10 year old declared them too tart to eat.  I decided to bake something with them for breakfast today, but instead of the standard idea of blueberry pancakes or muffins, I went for something just as easy, but a little different----scones!

After making the scones and popping them in the oven, I had leftover blueberries, so I make a quick sauce.  I just microwaved them in the oven with a heaping tablespoonful of sugar and a squeeze of lemon juice for about 4 minutes until the berries had popped.  No need for a recipe.  Berries and sugar are hard to mess up.  ;)

The recipe for scones is from Taste of Home.  I love their simple recipes!  The only change I made to the recipe is the addition of some coarse sugar which I sprinkled on the scones before baking (after brushing with milk).  I love the extra crunch that coarse sugar gives on top of muffins and scones.

4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 eggs
3/4 cup plus 2 tablespoons milk, divided
1-1/2 cups fresh or frozen blueberries
2 Tbsp. coarse sugar

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.  Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk and sprinkle with coarse sugar. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. 


  1. Oh, it's getting to be that time to bake scones again. Love the blueberries in yours.

    1. Thanks! They were indeed yummy. My whole family enjoyed them. :)