Blueberry Scones

Preheat oven to 425ºF.

In a large bowl combine:

3 cups flour
½ cup sugar
1 tablespoon baking powder

In a small bowl, gently toss:

1½ cups bluberries (fresh or frozen)
2 tablespoons flour

In a yet another small bowl, beat together:

2 eggs
¾ cup milk
2 teaspoons lemon juice

Now, take

½ cold butter

Cut the stick of butter into tablespoon sizes, and quickly work the butter into the flour mixture by squeezing the butter with the flour with your fingertips until the mixture resembles coarse crumbs. Tip: use only your fingertips because you don't want to soften the butter.

Stir in the milk and eggs just until the mixture is evenly moist. Add the blueberries, and mix gently to keep the blueberries whole. If you stir too hard, you will end up with gray dough. They will taste fine, but don't look as pretty on the plate.

Divide the dough into 3 parts and pat each part into a circle about ½ thick. With a wet knife cut the circle into 8 wedges. Place on a parchment lined cookie sheet, and sprinkle with Coarse bright sugar.

Bake 12 minutes or until scones just begin to turn golden brown.  Best served warm with friends.

Baking supplies

I love to bake, and share. So when Marilyn Westenberger asked me to share my scone recipe I had no choice. One thing I learned from my mother is that if you have a skill and don't share it - you're stealing from those who want to learn.

I am very fond of the King Arthur Flour catalog and website, and this is where I get those hard to find ingredients. Here is the link for the Coarse Bright Sugar I use in this recipe.

Liddy