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Breakfast

Scones

What you Need

Baking Sheet (Cookie Sheet)

2 cups flour

¼ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter (1 stick) cubed, chilled

1½ cups blueberries

½ cup buttermilk

1 large egg

1 teaspoon vanilla extract

Optional Icing

½ cup powdered sugar

2 tablespoons milk

¼ teaspoon vanilla extract

Mix all; spoon into piping bag; drizzle over scones.

What to Do

Combine flour, sugar, baking powder and salt in a mixing bowl.

Using a pastry cutter or food processor, cut cold butter into dry ingredients mixture (Step 1) until it resembles fine crumbs.

Add blueberries and gently toss to mix.

In a separate mixing bowl, whisk together buttermilk, egg and vanilla.

Gently stir this mixture into flour mixture until a dough forms (you may want to use your hands to complete this); move the dough to a lightly floured surface.

Press dough to ~1 inch thick circle; cut into eight wedges (like a pie).

Plate and place wedges in freezer for 15 minutes; preheat oven to 400°F; prepare parchment lined baking sheet.

Transfer chilled scone wedges to baking sheet; bake ~25 minutes, until golden brown.

Variations 1) Icing, see optional recipe; 2) Omit blueberries; 3) Substitute blueberries with cranberries, nuts, spices, etc (anything from sweet to savory!)