Breakfast… the meal I seem to have the hardest time eating. With a walking toddler who likes to get up early in the morning without fail, you’d think by now I’d convert into a morning person. Nope, not a chance! Mornings are pretty routine at our house where my little guy is eating breakfast right on schedule. But I always get so caught up with morning household chores that taking time out to eat breakfast is the last thing on my mind. So I’ve started planning my breakfasts, just like how some folks plan out their dinners. I recently had a new friend come over for a breakfast playdate and made these Blueberry Cream Scones. When enjoyed fresh out of the oven, these blueberry studded and creamy scones make it easier to take time out for breakfast!
Scones are one of my favorite breakfast treats because they are great for being on the go. However, I find that sitting down and taking the time to enjoy a scone is far more satisfying. These scones have such a tender and wonderful crumb that scarfing them down would be an injustice. You could even use this as a base recipe and substitute the blueberries for other berries such as raspberries, chopped strawberries or even blackberries. But do note – these scones take a bit of time to make. The dough requires at least 2 hours to rest, so to make it easier on yourself, I suggest preparing this the night before and in the morning, form the dough, cut into wedges and bake them up. Trust me, waiting until the next day to enjoy them is worth it!
recipe slightly adapted from One Perfect Bite
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter
3/4 cup blueberries
1 1/4 cups heavy cream
2 tablespoons demerara sugar (Sugar in the Raw )
In a large mixing bowl, combine flour, 1/4 cup sugar, baking power, and salt. Cut butter into dry ingredients. Stir in blueberries.
Add heavy cream and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate at least 2 hours or overnight.
Preheat oven to 400 degrees F.
Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, about 1 inch thick. Cut into 6 wedges. Place scones on baking sheet and sprinkle scones with demerara sugar.
Bake 15-20 minutes at 400 degrees or until scones are a light golden brown on top.
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