Blueberry Scones

I'll knock you down for a good, fresh blueberry.  Brandon, on the other hand, will knock you down for a good, fresh scone.  It's a wonder when these blueberry scones came out the oven that no one was injured.  
I've said it before, I'll say it again.  God looks out for fools and babies.

These scones were initially created to be a distraction.  I wanted to make creamy stove top mac and cheese for dinner one night, knowing all along that this was the kind of meal that Brandon would wrinkle his nose at and immediately start talking about how much he enjoys a good, solid pork tenderloin.  Remembering that he recently called me to ask where he could get a scone in Greenwood, I decided that making him his very own scone would distract away from the fact that we were having what was undeniably a casserole in a fancy outfit.  

It worked.  The scones were delish, the stove top mac and cheese was creamy and casserole-y goodness, things were right and good with the world.  

Say it with me, people. C-O-M-R-O-M-I-S-E.  It is, in fact, what's for dinner.      
Blueberry Scones
adapted from All Recipes

2 cups flour
1/3 cup of sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbl unsalted buter, frozen
1/2 cup of blueberries
1/2 cup of sour cream
1 large egg

Preheat oven to 400 degrees. 
In the bowl of a food processor combine the flour, sugar, baking powder, baking soda and salt.  Pulse in a few times.  Cut the butter into small pieces and add it into the food processor.  Pulse it a few times to get the butter chopped up and mixed in.  

In a medium bowl, combine the sour cream and the egg.  Add in the flour mixture and combine; it will be lumpy.  Fold in the blueberries.  

On a silpat (or a floured baking sheet) press out the dough into a circle that's about 3/4 of an inch thick.  Using a sharp knife, cut it into 8 equal triangles.  

Bake until golden for about 18 minutes or until golden. 

Serving size 1 triangle
Points plus 8 

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