Blueberry Scones



This recipe is from The Military Wives’ Cookbook.  I received this cookbook a couple years ago, and (I hate to admit) this is the first time I have used it.  The book is filled with history, tradition, great recipes, and old photographs of military wives.   The book is thoughtfully divided into six sections:

  • Teas and Coffees
  • Buffets, Brunches, and Lunches
  • A Taste of Home: Dinner Family Style
  • Alfresco Dining
  • Over There: An International Affair
  • Home for the Holidays and Other Celebrations

I highly recommend checking it out.

We have had a bumper crop of blueberries in the Upper Valley this year.  I have picked berries the past two weekends.  This weekend, I picked a whopping 4 lbs!  So, in addition to searching for corn and zucchini recipes, I have also been on the lookout for blueberry recipes.

Here is the [very] simple Blueberry Scone recipe:

2 cups all-purpose flour

1 Tbsp baking powder

1/4 tsp salt

1/4 cup firmly packed brown sugar

1/4 cup unsalted butter, chilled

1 cup fresh blueberries

1 egg

3/4 cup half and half

1/2 tsp vanilla extract

Preheat oven to 375 degrees.  Combine flour, baking powder, salt, and brown sugar.  Mix and cut in butter. Add blueberries and toss to mix.

In a separate bowl mix together the egg, half and half, and vanilla extract.  Slowly pour liquid mixture into the flour mixture.  Gently stir with a rubber spatula, taking care not to over-mix.  Turn the dough onto a floured surface and lightly knead 3 or four times until dough comes together.  (Note: be sure to use plenty of flour on your hands and kneading surface – this dough is sticky.)  Divide dough in half.  Make two 6-inch rounds.  Cut each round into 6 wedges and place on an ungreased cookie sheet.  Bake approx. 20 minutes.  Serve warm.

Enjoy! -Ali

Blueberry Scones

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