Blueberry Scones

Is there anything more comforting than a warm blueberry scone for breakfast?

I don’t think so! This morning, I thought I would try a new recipe from Smitten Kitchen.  We had all of the ingredients in the refrigerator and so it came together quite quickly. Dad came into the kitchen after his daily lane swim and dubbed them ‘swimmer’s scones.’  Laura loved the scones so much that she asked me to make them again for the morning of the wedding when all the girls are getting their hair done.

Sorry Starbucks, Leslie the Foodie is in town!


2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold, unsalted butter
1 cup fresh or frozen blueberries
1 cup heavy cream

1.  Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

2.  In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender.  Cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter.

3.  Gently stir in the blueberries, so that they are coated in dry ingredient, then stir in heavy cream.

4.  When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

5.  Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter (or using a knife).

6.  Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

7.  You can re-roll the scraps of dough, but don’t freak out over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.

8.  Bake the scones for 12 minutes, until golden at the edges.  Cool for one minute on the pan and then serve warm or at room temperature.  (Scones are best the day they are made.)


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