It was a rainy morning yesterday, and when it’s rainy and gloomy outside, I’m overcome (sometimes) by an urge to bake something warm and crumbly and comforting for breakfast. One morning a little while ago, I had a craving for scones. It was a sick day from work and I was holed up at home, reading The Hunger Games books, surfing the internet and generally feeling unwell. I went to The Breakfast Bachelor’s blog and found a recipe for scones which I tailored to my liking and it resulted in these blueberry scones, which I now refer to as my “comfort scones.” —
Recipe as follows (adapted from the recipe by The Breakfast Bachelor)
- 2 1/4 cups flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (1 stick), cut into cubes
- 1 cup milk
- 1 cup blueberries
Preheat oven to 425°F. Prepare baking sheet(s) by lining with parchment paper.
Whisk together flour, sugar, baking powder and salt.
Add butter to the flour mixture and cut the butter into the mixture using either a pastry cutter or your hands (I used a pastry cutter), until it’s crumbly but has a few chunks.
Add milk, combine and add blueberries. Fold with a spatula until incorporated.
With a wooden spoon, place dough onto prepared baking sheets in little mounds about 2-3 inches wide and about 2 inches apart, as these suckers will grow.
The original recipe called for baking for 14 minutes or so, but I found that my oven and this variation on the recipe required me to bake the scones for 20 minutes. Adjust baking time to the particularities/quirks of your oven. They should be showing some edges of golden brown when they’re done.
I’ve got a few ripe bananas and chocolate chips at home, so I’m going to try another scone recipe I found that includes cream cheese, which intrigues me. Scones are like muffins only without the bottoms. And the tops of the muffins are the best part anyway, so why not do away with the rest of the muffin and just eat a scone? 🙂