Breakfast Blues

back in college, jo and i would wake up every morning excited about the scones in stern dining. laugh all you want, but our cafeteria bakers knew what they were doing! anyhow, in the spirit of nostalgia (since she's coming to visit this weekend!!!!), i decided to make my own blueberry breakfast treats.

Blueberry Scones (adapted from King Arthur's original scone recipe)

Dough
* 2 3/4 cups flour
* 1/3 cup sugar
* 3/4 teaspoon salt
* 1 tablespoon baking powder
* 1/2 cup cold butter (note: i cut this into little pieces to make it easier to mix in)
* 1 1/2 cups of blueberry (fresh is better, but all i had on hand was frozen)
* 2 large eggs
* 2 teaspoons vanilla extract
* 2/3 cup milk

Topping
* 2 teaspoons milk
* 2 tablespoons sugar crystals
(note: i skipped this step- didn't have the sugar crystals. would definitely add next time for aesthetic purposes, haha)

Directions (check out original site for instructional pics: http://www.kingarthurflour.com/recipes/scones-recipe)

1) In a large mixing bowl, whisk together all the dry ingredients.
2) Work in the butter just until the mixture is unevenly crumbly; it's ok to have some chunks of butter not mixed in completely.
3) Stir in blueberries. (note: be careful to not POP them or else they'll end up a lot "bluer" than you would like... as i learned haha)
4) In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
5) Add the wet ingredients to the dry and stir until all is moistened and holds together.
6) Grease baking sheet. Shape the dough to two- 6" circles, about 3/4" thick. (note: original recipe says you don't need to grease the baking sheets, but beware!! my scone bottoms got stuck because of that)
7) Brush each circle with milk, and sprinkle with sugar crystals.
8) Slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
9) IMPORTANT for texture and rise of dough: place pan of sliced scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
10) Bake the scones for 20- 25 minutes, until golden brown.
11) Cool and enjoy with coffee/tea/milk.





Verdict: Moist, light yet buttery with a tinge of sweetness.... though i personally would have preferred crispier edges.




Yay, my roomies and i have breakfast for the week... :)