Cook.Bake.Eat.Write.

Wishing-I-Was-At-Brunch Blueberry Scones

Posted on: September 11, 2009

I never eat brunch, let alone breakfast. Yes, I am fully aware that I am setting myself up for overeating and carb-loading later on in the day. But I am just not one of those people who can stomach solids at 8 in the morning. Coffee is about all I can handle that early in the AM. Even on weekends.

So the fact that I fantasize about breakfast and brunch foods—all the time—doesn’t make much sense. Maybe it’s the idea of getting up after a long sleep-in, throwing on jeans and a hoodie and meandering over to the diner around the corner for a big stack of fluffy, syrup pancakes that gets me. Even better is when the person you love joins too. Or maybe it’s the thought of sneaking out of bed to bake and then seeing the look of surprise and joy on that special someone’s face when they see that you baked for him/her…

Scones usually do the trick, especially ones chock full of fresh berries. If only they weren’t so easy to make, and if only I didn’t have the most perfect recipe (thanks to Nicole at BakingBites)  for super quick and airy blueberry ones! Actually, I’m so grateful for this recipe because these are seriously too delicious for words.

As for preparation, this is what I have to say:

-Use good-quality butter.

-The original recipe calls for dried blueberries, but I prefer fresh or frozen. If using fresh or frozen, be sure to toss them in a little flour before mixing them in with the rest of the batter. This will somewhat prevent the batter from staining.

-Do not overmix.

These take literally 25 minutes from start to finish—so you can stay in bed all morning and still be able to bake and enjoy warm scones with your loved ones.

I wish it was brunch RIGHT NOW!

IMG_5500

(Crappy picture is better than none at all.)

Blueberry Drop Scones (adapted recipe from BakingBites)

INGREDIENTS

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 cup butter, chilled, cut into small pieces
1 cup fresh or frozen blueberries, plus 1 tbsp all purpose flour
1/2 cup milk, plus more if needed
coarse sugar, for topping

INSTRUCTIONS

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a small bowl, toss and coat the blueberries in a little flour.

3. In a medium bowl, whisk together flour, baking powder, salt and sugar.

4. Add cut up butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but try not to have any pieces larger than an average pea.
5. Stir in blueberries. Add about 2/3 of the milk and stir. Add remaining milk gradually until the mixture comes together into a slightly sticky ball.

6. Divide dough in eight even pieces and place on a parchment-lined baking sheet. Sprinkle with a bit of coarse sugar, if desired.
7. Bake for 16-19 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.

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