Blueberry Scones

Those who know me well, know my adversion to blueberries.  A strange and perhaps hindering adversion to a fruit, but I tend to like blueberries much more when cooked up in something rather than eating them fresh.  Strange - yes.  But, we went to a family brunch on Sunday, and decided to make these super easy scones to bring along.

Easy as pie... well - easier!

• 2 cups of flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• pinch of salt'
• cut in 5 tablespoons of butter with a pastry cutter

Make a well in the middle of the mixed dry ingredients and stir in 1 cup of milk (the recipe called for heavy cream - but I decided to go the lighter route).

The dough will be pretty sticky  - but gently stir in 1 cup of frozen blueberries.

Spread out dough on a greased cookie sheet into a circle.  Bake at 400 degrees for 15-20 minutes.

Once the scones come out of the oven, brush them with a mixture of 1 cup powdered sugar, 1/4 cup lemon juice and zest of one lemon.  I didn't use nearly all of the glaze in fear of making the scones too sweet, but the zest of the lemons really gave it a nice fresh zip.

Super easy scones!

Cheese-crusted Potato Scones

We always post our dinner adventures, but this morning - I actually tried something post worthy for breakfast.

Weekend breakfasts are always the best - I like to linger at the breakfast table with a good cup of coffee.

Scones:

1 3/4 cup of flour
3 tbsp of wheat flour ( I didn't have any on hand so I just used more white flour)
1/4 tsp salt
1 1/2 tsp of baking powder

• Sift together the dry ingredients and then cut in 1/4 stick of butter with a pastry blender
• In another small little bowl - stir in 5 tbsp milk with 1/4 cold mashed potatoes & pepper (I just make a super small batch of instant mashed potatoes and put them in the freezer to cool off rapidly)
• Add the potatoes to the dry ingredients and stir with a fork until all mixed in
• At this stage - I had to add WAY more milk than what the recipe called for - my dough was super dry.  I probably ended up adding another 1/4 cup of milk to get a good sticky dough
• Kneed out the dough until smooth and place on a cookie sheet and shape into a round ball.
• Score the dough with a knife into "scone-like" shapes.
• Brush top with a bit of milk and top with finely grated cheddar cheese.
• Bake at 425 for 15 minutes.

These scones turned out tasting just fine but ended up the same texture and consistency of a baking powder biscuit and you couldn't even taste any potato flavor at all. But the scone shape made it feel a little classier than a biscuit I suppose - and the recipe is a little simpler due to not having to cut out the biscuit shapes. Next time - I would probably try to make them with cinnamon or something to make it feel more breakfast like.