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.
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.
barely adapted from Tyler Florence
- 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
- Preheat the oven to 400 F.
- Sift together the flour, baking powder, salt, and sugar.
- Cut in the butter with a fork until the mixture look like coarse crumbs.
- 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.
- Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- 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.
- 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.