Blueberry Scones

Scones have gotten a bad rap. Some people even call them “stones.” That’s because they tend to get tough and chewy if kneaded too much, so the secret to perfect scones is to barely knead the dough and do a quick, hot bake. And the beauty of this super-easy recipe is that you can add-in any fruit your little heart desires. Or poppy seeds, or mini chocolate chips, or coconut… whatever you’re hankering for. Frozen fruit works better than fresh in this recipe, so it’s perfect for winter when fresh berries are super expensive. Dried fruit works great, too.

I’ve had this recipe for years—clipped it from a magazine, and no clue which one. So pardon me for not citing my source! My daughter-in-law was craving scones one Saturday morning and asked if I had a decent recipe. Of course, I said, yes! I hadn’t made these in a while, but dusted off the recipe and gave it a go. I’ll have to put this one back into circulation again, because it’s a winner!

Makes 8 scones

2 1/2 cups all-purpose white flour
1/3 cup granulated sugar
1 Tablespoon baking powder
3/4 teaspoon salt
5 Tablespoons butter *
1 egg
1/2 cup Half & Half *
1/2 cup frozen blueberries (or raspberries, or chocolate chips, etc.)
OR
1/4 cup currants, craisins, raisins, etc.
OR
2 Tablespoons poppy seeds

Topping
2 teaspoons Half & Half
1 teaspoon granulated sugar

Preheat oven to 450º. In large bowl, combine flour, sugar, baking powder, and salt. Cut butter into 1/2″ pieces and drop into flour mixture. Then, using a pastry blender (or fork), cut butter into flour until it looks like coarse crumbs.

In a separate small bowl, beat egg with a fork. Stir in cream. Pour mixture into flour and toss until all flour is incorporated and the dough holds together. (May need to add a drizzle more cream to get it to hold together at this point.) Stir in berries or other add-in ingredient.

Form dough into ball and plop onto cutting board that’s been lightly dusted with flour. Gently knead about 5-10 times, just until it holds together. Using your fingers, press into a large, flat disk. Cut into 8 wedges. Place on a baking sheet lined with parchment. Brush with cream, then sprinkle with sugar. Bake in preheated oven for 15 minutes, or until edges are lightly browned. Cool on a rack for a few minutes.

To make these extra delicious, smear with cream cheese, and/or fresh jam.

*NOTE: If you don’t have Half & Half on hand, you can use milk. Then up your butter amount to 6 Tablespoons.