8/27 — Blueberry Scones

Producing top notch berries is something the Northeast happens to be exceptionally good at and now is the time to make the most of it. There are some awesome pick-your-own blueberry farms right outside of the city and if you do go blueberry picking chances are you’ll go home with more bounty than you know what to do with so why not make some delicious breakfast scones?

INGREDIENTS:

2 3/4 cup flour

1/3 cup sugar

1 teaspoon salt

1 tablespoon baking powder

1/2 cup cold butter

2 eggs

2 teaspoons vanilla extract

1/2 to 2/3 cup milk

1 1/2 cup blueberries

Topping:

2 teaspoons milk

2 tablespoons white sugar

INSTRUCTIONS

1. Mix together the flour, sugar, salt, and baking powder
2. Work in the butter until mixture is crumbly
3. In a separate bowl mix together the eggs, vanilla and milk
4. Add liquid ingredients to dry ingredients and mix until in holds together
5. Gently fold in the blueberries
6. Line a baking sheet with parchment paper, divide the dough in half, and make two circles 6 inches in diameter and 3/4 inch thick
7. Brush each circle with milk and sprinkle with sugar
8. Using a knife slice each circle into 6 wedges. Separate the wedges so there is at least 1/2 inch between them
9. Freeze for 30 minutes uncovered
10. Bake the scones for 20 to 25 minutes or until golden brown. Remove scones from oven and serve warm!