Blueberry Scones

I love Fridays!  I'm blessed to have the day off of work, so Fridays are the beginning of my weekend.  I love being able to get my errands and baking done on Fridays so I can spend the rest of the weekend relaxing with Mike.

But, truth be told, my absolute favorite thing about Fridays is that I can enjoy a nice relaxing morning.  To me, that translates into a delicious breakfast.  Most mornings I don't have time to fix a really good breakfast, and on Fridays I have time for that!  Often I'll make a big batch of pancakes that I'll keep in the freezer and pull out each day during the week.

Last week, I decided that blueberry scones sounded good.  Thankfully, it was a Friday, so I was able to whip up a quick batch.  By time I finished getting myself ready for the day, the scones were ready to come out of the oven.  I was thrilled with how this recipe turned out.  I grew up eating scones, but my mom's recipe is quite dry (don't worry, she knows!).  These scones are incredibly moist and flaky.  This will certainly be my go-to recipe from now on!

Blueberry Scones

Makes 8

Ingredients:
3 cups flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 Tablespoons butter
1-1/4 cup heavy cream
1-1/3 cups fresh or frozen blueberries
2 Tablespoons milk

1.  In a bowl, combine the flour, sugar, baking powder, and baking soda.

2.  Cut the butter into the dry mixture until crumbly.

3.  Stir the heavy cream into the crumb mixture until just moistened.

4.  Gently knead in the blueberries.

5.  On a floured surface, pat the dough into a 9-inch circle.

6.  Cut the dough into 8 wedges and place on a parchment lined cookie sheet.

7.  Brush the tops of the scones with the milk.

8.  Bake at 400 for 20-23 minutes, until golden brown.

Serve warm.

Adapted from: The Taste of Home Cookbook

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