Blueberry Scones

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Last week was ridiculous.  Between two trips to the emergency room for a baby whose 104-105 fever wouldn’t break for 3 days (with medicine), and work deadlines that didn’t take notice at all of my personal schedule, I’m physically and emotionally spent.

For instance, after 2 days of a high fever, we thought we were in the clear when the baby’s temperature went down to 99.  And, after 48 hours of no sleep, we thought to take a nap at 3:00 a.m.  At 5:00 a.m., turns out the temperature went down to 94, which is bad bad bad.  Helpless is the word.  Oh, and also sleep deprived.

Spent.

As in, I want to hide under my bed covers and sleep for a month….and wake up only for these scones.

I made these scones as a way to use up my frozen blueberries, and to also have a special breakfast treat for several days during the week.  With such a short ingredient list, you’re likely to have everything on hand.  And after a week like mine, I’ll call that a win.  Add a cup of dark coffee, and I can almost see a light at the end of the tunnel.

Blueberry Scones

barely adapted from Tyler Florence

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh or frozen blueberries (if frozen, make sure its thawed and drained)
  • 1 cup heavy cream, plus more for brushing the scones

Directions:

  1. Preheat the oven to 400 F.
  2. Sift together the flour, baking powder, salt, and sugar.
  3. Cut in the butter with a fork until the mixture look like coarse crumbs.
  4. Fold the blueberries into the batter. Be careful and gentle to where you don’t break the blueberries because the color will bleed into the dough.
  5. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  6. Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1.5 inches. Cut the rectangle in half then cut the pieces in half again, giving you 4 squares. Cut each square in half diagonally.
  7. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.
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2 Comments

Filed under baking, Breakfast, Vegetarian

2 responses to “Blueberry Scones

  1. Ahu

    Oh my gosh I hope baby has a speedy recovery. These scones look delicious!

  2. I hope your baby feels better soon! I am feeling exhausted too and welcome easy, speedy recipes like this.

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