Scone are perhaps one of my favorite breakfast items. While in Scotland, this was pretty much the star of their selection each morning. Scones are after all a gift given to us from the Scottish people when one day someone slapped a fat mini cake on a griddle and decided to call it a scone. It was all the rage on my visit over there where breakfast cost one pound fifty at each hostel. Cheap as cheap can get eh? Our group did a lot of hiking and traipsing about each day that we were always hungry! So each morning, it was a fight (especially with that price) to beat each other to the table for the fresh scones and piping hot coffee made quite literally, hot off the press.
Still in the dog days of summer, although it’s considerably cooler than last week, blueberries are still prime for the taking. This is a great way to utilize some extra fruit you have laying around to pep up your scones. You can dress them up with butter and jam or keep it simple as a side with your coffee. With this variation, I was happily eating them sans any toppings because the blueberries were just the right amount of sweet. I did heat them a bit which went perfect with my daily chai latte. So as I sat, mentally preparing for the day ahead, part of me was back in Scotland enjoying a very Scottish breakfast.
The best part about these is that it is not a long process at all like many other recipes will have you do. It’s a great classic scone recipe to have on hand. Feel free to add whatever fruits you wish and sprinkle powdered sugar on top at the end!
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half and half
Preheat oven to 375F.
Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
In a separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Be careful not to over handle.
Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.