These aren’t your classic English tea scones, served late in the afternoon with a cuppa, jam and clotted cream. Rather, these quick breads are much more rustic, not quite the Starbucks version, not quite a soda bread, but quick and easy and delicious right out of the oven. I toss frozen blueberries into mine, straight from the freezer, but feel free to substitute fresh berries or any other fruit of your choosing. I’ve also been known to throw in a handful of chocolate chips, just because chocolate is a food group. (A balanced diet surely includes white, milk and dark chocolate!) Also, feel free to play around with different types and combinations of flour. You can whip them together in the food processor in the morning and be eating the crumbly treats well within the hour. Add a steaming cup of coffee, and it’s a truly tasty start to the day.
Blueberry Breakfast Scones
- 2 1/2 cups flour (try 1 cup white, 1.5 cups whole wheat)
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 6 Tbsp cold butter, in chunks
- pinch salt
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup plain yogurt
- 1/4 – 1/2 cup milk (maybe more, depending on the flour)
- 3/4 cup frozen blueberries, etc.
Preheat the oven to 400F.
In a food processor, fitted with a metal blade, mix the butter, sugar, flour, baking powder and salt until the mixture is even and crumbly, like course sand.
Add the wet ingredients and process again to form a uniform batter. This batter will be very sticky, and should be soft enough to incorporate the berries and other goodies easily. If necessary, add more milk.
Mix in the berries by hand. Yes, your hands will become covered in the sticky dough. Accept this. This is not a neat recipe.
Divide the dough into two, and form each half into a circle on a parchment-covered cookie sheet, pressing and shaping the dough until it is about 3/4″ thick.
Bake at 400F for 25-30 minutes, and nicely brown on top. Slice each circle into eight even wedges, and enjoy.