♫ A scone is breakfast’s best friend. Triangles or round shaped, a scone is breakfast’s best friend… ♫ (I’m envisioning this sung to the tune of diamonds are a girls best friend.) Yep I’m singing about scones. Why? Mainly because I’m a dork, but also because scones may in fact be the most perfect breakfast food in the universe, and I’ve just come up with a new killer recipe! Blueberry, blueberry, blueberry scones my friends!
I know I already have a few scone recipes posted on the site, almond and dark chocolate, raspberry walnut, and maple oat and pecan to be exact; but you just can’t have enough scone recipes in my world. Maybe it’s the variety that makes me love them so much? You can make them uber fattening and delish with heaps of butter and cream, or healthy them up (still keeping it delish) with whole grain flours and skim milk. They can be savory or sweet. It can be done with eggs or no eggs. Do you want fruit? Nuts? Go for super moist? Super dense? Or light and airy instead? Infinite options here my friends, and they all taste good. I think I could eat a scone for breakfast everyday of my life forever…
Admittedly my favorite scones tend towards the buttery + creamy, just a touch dense, yet still moist, end of the spectrum. However, that also does tend to be the fattening end of things, so I also frequently make lighter versions so I can eat them more regularly. Today’s recipe is on the lighter side, utilizing less butter, skim milk, and not too much sugar in the recipe. In this case the blueberries add a lot of the pop and flavor! Which is perfect since I’m getting beautifully sweet ones for a great price right now. I decided to keep the white flour because I love the smooth texture with the blueberries, though a whole grain version might be nice another time. I do have to warn you, these babies take quite nicely to toppings, i.e. extra butter and jam, which does sort of un-lighten them up. But, they are also fantastic dunked in tea or coffee, or straight up plain and as is.
- 6 tablespoons salted butter
- 1/4 cup sugar
- 2 cups all purpose flour
- 1/4 teaspoon kosher or sea salt
- 1 tablespoon baking powder
- 3/4 cup skim milk
- 1/2 cup fresh blueberries
- 1. Preheat oven to 425*. Using a stand mixer with the paddle attachment, or hand mixer, cream together butter and sugar.
- 2. Add the flour, salt, and skim milk. Mix until a dryer, crumbly dough forms. Do not over mix. The texture will be much lighter with the least amount of mixing possible.
- 3. Turn out the dough onto a floured countertop. Gently, using your hands, work the blueberries into the dough.
- 4. Form a round about 1/2 inch thick and either cut into 6 wedges using a sharp knife, or use a biscuit cutter to cut out round scones. If using the biscuit cutter, reform the dough as needed until all dough has been used up.
- 5. Place scones at least 1 inch apart on an un-greased baking sheet. Bake at 425* on the middle rack for 15-17 minutes.
- 6. Remove from the oven and place on a cooling rack to cool completely before storing. These will store well in an airtight container for about a week.