Today a dear blogging friend of mine is sharing her recipe for delicious, blueberry scones with us.
I fell in love with Mia's blog, Earl Grey Days, the minute I found it. She is about my age and is in her second year of college, like me. Her blog is about her journey through school and beyond and a place to share what she is learning along the way. If anyone is familiar with my blogging purpose (see left side bar), they will see some real similarities between our two blogs. She even fancies the same pale pink headings that I do for blog posts. I hope you enjoy her writing as much as I do. Head over to her blog for delicious recipes like these French Breakfast Muffins and much more.
"Earl Grey Days was inspired by my love of tea, rhyming, and those sweet, calm, grey days that inspire us all. "
Blueberry season is in full bloom and what better thing to do with them than to bake! I tried this blueberry scone recipe one morning and my family has been asking for them ever since. If you want really hard scones, then this recipe isn't for you. The recipe I use is for a nice hard outside, but a soft, crumbly inside. The trick is really cold butter!
2 cups flour
3 tbsp sugar
2 1/4 tsp baking powder
1/4 tsp salt
1/4 cup plus 1 tbsp cold butter
3/8 cup plus 1 tbsp milk, divided
3/4 cup blueberries
-preheat the oven to 375 degrees F-
The recipe might have some odd measurements because I cut them in half. It is supposed to make 8 scones (16 was too much for me). I cut the butter up first and put it in the freezer until I need to use it. Mix the dry ingredients excluding the blueberries. Cut in the cold butter until it is crumbly. Make a well in the middle and add the egg and 3/8 cup milk mix (whip it up first) and then combine everything with your hand until it gets doughy and roll onto a lightly floured surface. Knead in the blueberries (some may pop, no worries) and flatten it to about an inch thick. Cut it into 4 sections, then cut those into triangles. Place on greased cookie sheet. I used wax paper. You can brush the remaining milk on top of the scones and cook for 15 to 20 minutes at 375F. At 12 minutes, I like to turn the pan.
Finally, serve warm and enjoy!