We woke up this morning thinking, as we often do, about breakfast. What to have? Cereal? Toast? Bagel? Not again. Boring. Blah. But we had a bagel anyway. Sigh. Then (when it was way past breakfast time) inspiration struck! It's blueberry season, and we should know, as Ruma's is currently rife with shipments of fresh Maine wild blueberries... this delicious little superfood is just the thing to perk up bland breakfasts!Tonight the following recipe is being put into service so that tomorrow we can get excited about our morning meal! Homemade scones with fresh blueberries... mmmm... perhaps with a cup of tea... out on the veranda... with a little morning breeze whispering across the tips of the dewy grass. Okay, so it will probably be in the car on the way to work with a cuppa DD coffee - but it's still gonna be awesome!
Fresh Blueberry Scones
You need:
- 2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, chilled
- 1 cup fresh blueberries
- 3/4 cup half-and-half cream
- 1 egg
- White sugar for sprinkling
Directions:
- Preheat oven to 375 degrees F
- Cut butter into mixture of flower, sugar, baking powder and salt
- Add blueberries and toss to mix
- In a separate bowl beat together cream and egg and slowly pour into dry ingredients, stirring with rubber spatula until dough forms
- Knead just until dough comes together, 3 or 4 times; don't over handle the dough
- Divide dough in half; on a lightly floured surface, shape each half into a 6-inch round; cut into 6 wedges
- Sprinkle sugar, to taste, on top of wedges
- Bake on ungreased sheet for about 20 minutes
Looking for more great fruit recipes? Click here!
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