The last time my mom came to visit (in Ohio) she made a batch of blueberry scones. She had an early flight out of town and wanted to take one with her in the cab to the airport. Apparently, she makes these scones almost once or twice a month as an easy grab-and-go breakfast.
I decided I’d take advantage of her spontaneous baking and take pictures of the scones, but every time the thought crossed my mind I’d get distracted. Probably had a diaper to change, ha! And then before I knew it, there was only one scone left. The boys in my house quickly gobbled up these scones.
My mom had the scone batter made and popped in the oven before I even knew what was happening. There isn’t any excuse not to make these myself, especially because I now have the recipe.
My mom usually uses frozen blueberries but she used fresh blueberries the last time she made them and declares them better that way. Use whatever you have, other fruits would work in this recipe, too.
- 2 1/2 C flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 stick cold butter, cubed
- 1/4 C sugar, plus more for sprinkling
- 2/3 C milk
- 1/2 C fresh or frozen blueberries
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cubes of butter until it looks like crumbs.
- Stir in the sugar. Add the milk and mix with a fork until combined. Fold in blueberries.
- Form (“mush” is the term my mom used) dough into a disk and place on a baking sheet. Cut into 6-8 wedges. Spread wedges apart slightly if you want crispy edges or leave touching for soft edges. Sprinkle scones with a little extra sugar, if desired.
- Bake 15-20 minutes, or until golden brown on the edge/top. Scones will be done when toothpick inserted comes out cleanly.
*This recipe is adapted from http://www.food.com/recipe/simple-sweet-scones-66409*