Blueberry Scones

These scones are my favorite saturday morning cooking project. I go to the farmers market and get local fresh blueberries and come home and make scones. You will absolutely not be dissappointed in these, and can substitute the blueberries for anything else that is fresh in the market.

Ingredients -

• 2 cups flour (1 cup white, 1 cup whole wheat)
• 1/2 cup sugar (I substitute Splenda, but if you don’t like that just use sugar…both ways are excellent!)
• 3 tsp baking powder
• 1 tsp salt1/3 cup butter (stick butter is easiest)
• 1/2 cup fresh blueberries (or more…I like a generous 1/2 cup)
• 1/2 cup milk (I use skim)
• 2 eggs
• sugar (for the top)

Directions -

• Combine the dry ingredients
• Cut in butter into small squares and combine with the dry ingredients. Use your fingers and break the butter up while mixing with the dry ingredients (you just want to break the butter up in small crumbs). When you are done it should resemble course crumbs coated in flour
• Stir in blueberries
• Add milk1 whole egg and 1 egg yolk (reserve 1 egg white)
• Stir with fork until all ingredients are moist and the mixture looks like a dough consistency
• Make 12 equal sized circle shapes (that resemble biscuits) and place on a sheet pan.
• Brush the top of the scones with egg whites and add a pinch of sugar to each one
• Bake at 425 F for 15-20 min. (depending on how large your scones are). You will know they are done when they are a golden brown on top.Serve hot with butter.

Variations: Cheese scones, instead of blueberries, substitute grated cheddar cheese saving some to sprinkle on top. You can also make fruit substitutions; blackberries, raspberries or whatever is fresh from the farmers market.

Superfoods - Berries