Sunday Muffins: Blueberry Scones

Good Morning!

So I know it has been a while since I have published one of these sunday posts - actually it has been almost two months since I have done one of these posts - I wish I had a really good excuse as to why I haven't done one, but I don't. I am the queen of putting things off and this year I decided that one of my new years resolutions would be to "be more on top of things, more organized, and less of a procrastinator." So far I have been making some progress on this and, considering this is the first sunday that I haven't been traveling since the New Year, I'm happy that I was able to find the time to make these scones this morning.

This brings me to my second resolution: slow down. I love being busy, having lots of plans, and always knowing what I am going to do next but after a while I get tired and then I get grumpy and then I am not always the most fun person to be around. This year I want to focus on having more down time and trying to enjoy it. This might mean an hour between class and doing errands or it could mean whole sunday mornings devoted to doing nothing but drinking strong coffee and making muffins - either way I am going to try to find more time to slow down and enjoy the simple things.

So this morning was one of those slow sunday mornings where I slept in, made a big cup of coffee, and drank it while looking through cookbooks while I decided what I wanted to bake for breakfast. I decided on the Blueberry Scones from Alice Gao who is featured in The Kinfolk Table cookbook which I received for christmas from one of my best friends, Ella. The cookbook is beautiful - it mixes mini-biographies, recipes, and beautiful photography into one amazing book - and is easily one of my favorite cookbooks to date.

I found the recipe for these scones while flipping through the book and I remembered a bag of blueberries that I had bought at a farmers market this summer and froze so I could have blueberries all year long. Since I already had all of the ingredients I decided to try the recipe out. Since it is only me this morning (Matt is still visiting his family in California) I cut the recipe in half so I wouldn't end up eating an entire batch of scones all by myself - which would be both sad and scary but probably delicious.

Blueberry Scones (makes 4)
1 cups AP flour
1.5 Tbs sugar (plus a bit more to sprinkle on top)
1.5 tsp baking powder
1/4 tsp salt
3 tbs cold butter (cut into small pieces -or- you can grate it with a cheese grater)
1/2 cup fresh/frozen blueberries
1 egg
a little under 1/4 cup of heavy cream
1/4 tsp vanilla extract

Preheat oven to 400˚F.

Sift flour, sugar, baking powder, and salt together.

Add butter and using your hands work it into the dough until the butter had been incorporated and the dough look very crumbly.

//A note about blueberries - make sure there aren't any stems in the mixture, no one wants to bite down
on one of these! //

Add blueberries and give the ingredients a quick stir.

In a separate bowl/cup beat the egg until it is well beaten.

Mix in the heavy cream.

And the vanilla extract. Now add the egg mixture to the dry ingredients and mix with a fork until it is just combined.

Turn the dough out onto a lightly floured surface and press the dough into a round shape about two fingers thick (~1.5 inches). Lightly mark lines in the dough to divide it into four quarters.

Place on a greased cookie sheet, sprinkle sugar on top (if you have any of the larger crystal sugar you could use that), and bake until it is golden brown and crispy on the outside and the middle gives some resistance if you lightly press down on it.

Let the scones cool for a few minutes - but make sure you eat them while they are still warm! I had mine with some butter but they are delicious plain too!

Happy baking!

-xx C