My affection for scones developed during undergrad, occasionally I would treat myself to some caffeine and a baked good from a local coffee shop. While muffins and doughnuts are pretty good breakfast options, they never survived the walk from the coffee shop to class unscathed. To avoid the crumbly mess I opted for a scone one day and promptly promoted them to my top choice for a traveling breakfast pastry.
I found a recipe on Southern Living dubbed “Best-Ever Scones Recipe” and they were not lying. These scones are amazing and super easy to whip up on a Sunday morning. With a side of fruit, some coffee and of course, mimosas, you will have a pretty perfect brunch.
Servings | 8
2 cups Flour
1/3 cup Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1/2 cup (1 stick) Unsalted Butter, cold and cubed
6 tablespoons Milk
6 tablespoons Half and Half, plus 2 tablespoons for brushing atop the scones
1 cup Blueberries
Preheat oven to 450 degrees. In a food processer, pulse (only a few times) the dry ingredients and the cubed butter until crumbly and just combined. Place mixture in a bowl and place in the freezer for at least 5 minutes. Remove bowl from freezer and add the milk and half and half, stir just until the dry ingredients are moistened (you will feel like you are under-mixing, that is ok!). Gently fold in the blueberries. Turn dough onto a piece of waxed paper and place another piece on top of the dough, gently press the dough out into a rectangle. Then cut the rectangle into four square and cut those squares diagonally, so you end up with eight triangles. Place the cut scones onto a greased cookie sheet and brush with remaining half and half. Bake for 13 to 15 minutes, until golden.
p.s. if you use frozen blueberries instead of fresh you will need to cut back on some of the liquid you add, try adding the berries and half of the called for liquid, if the ingredients are moistened enough, leave out the rest of the liquid.