Blueberry season is just about past, but there may still be some beautiful berries left on the bushes near you. If not, hopefully you saved a few in the freezer--those would work just fine in this recipe (keep the berries frozen when stirring them into the batter.)
If you want a special addition to your breakfast or brunch, try these simple scones. Just a few ingredients and you've got a buttery, slightly sweet side dish.
Fresh Blueberry Scones Recipe
recipe adapted from Betty Crocker Cookbook
Makes 8 scones
1-3/4 cups flour
3 Tbsp sugar
2-1/2 tsp baking powder
1/2 tsp salt
1/3 cup firm butter
1 large egg, beaten
1/2 tsp vanilla
4-6 Tbsp 2% milk or heavy whipping cream
1/2 cup fresh blueberries
Preheat oven to 400 degrees.
In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter using pastry blender (or you can use 2 knives and pull them in opposite directions). The mixture should be coarse and crumbly. Stir in egg and vanilla and add in milk 1 Tbsp at a time until the dough cleanly leaves the edges of the bowl. Gently fold in blueberries, being careful not to break open any berries.
Lightly flour a clean surface and turn dough onto it. Sprinkle your hands with flour and knead gently 10 times. Roll out the dough into a 10 inch circle. Flour a sharp knife or pastry cutter and cut the dough into 8 wedges. Transfer the wedges to a baking sheet and brush each with additional milk. Sprinkle with sugar.
Bake 13-15 minutes or until lightly golden brown. Transfer to a serving dish and serve warm.