B is for Blueberry!!!

So, I’ve been looking for a super fabulous recipe for blueberry scones. I’ve always loved eating them and really like the texture, they seem more dense than muffins. Anyway, I found a recipe on AllRecipes.com that was pretty decent, but I made a few changes to it after reading through many of the comments on the website. I included the changes in the recipe below. (One thing I did do that isn’t in the directions is that I rolled the blueberries in flour before I put them in the mix. I think this helps them from getting squished when you start mixing it all together.) They were incredibly easy to make and have saved well too over the past couple of days. They were definitely the best right out of the oven!! I would recommend baking them or putting them in a toaster oven when you reheat them though so they get a little crispier on the outside. Anyway, if you’re interested, here they are!!


Recipe:

• 2 1/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 tsp. vanilla
• 1/4 teaspoon salt
• 1/4 cup butter, chilled
• 1 cup fresh blueberries (I added a little more than this…)
• 3/4 cup half-and-half cream
• 1 egg

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3. In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle.
4. Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges. (I didn’t do this, instead I just dropped the batter and shaped it onto the baking pan.)
5. Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!! (I also sprinkled a little bit of coarse sugar on top before I baked them…mmm!)