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.