Yesterday was not the easiest of days.
Will and I went to the car dealership for some regular maintenance and since sitting in a waiting room with a 1-year old is not my idea of fun, we ventured over to Costco to do some grocery shopping instead. The walk was pretty un-stroller-friendly and things took longer than we had hoped with the car. Nothing big, just tiring. Then Will screamed and cried and threw a tantrum for no apparent reason for the rest of the day. Pretty unlike him and needless to say I was feeling frazzled. So I made blueberry scones from the blueberries I bought at Costco. And as you can imagine, I still have a lot of blueberries left over.
This recipe was delicious and is from Martha Stewart. It makes 9 very large scones. Yum!
- 3 cups of flour
- 2 1/2 teaspoons of baking powder
- 1/2 cup of sugar
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 3/4 cup of butter
- 1 egg
- 1 cup of buttermilk. (I didn’t have any, so I used half and half. They still taste great)
- 3/4 cup of blueberries (I used more like 1 1/4 cups since I like these to be full of blueberries)
- Preheat oven to 450 degrees. Put all dry ingredients into a large bowl and sift with a whisk. Cut in butter. I find it super easy to do this step with a food processor since I don’t have a pastry blender and I love to find any reason to use my food processor. It takes about 5 seconds and the butter and dry ingredients are combined perfectly.
- In a separate bowl, beat together the egg and buttermilk/half and half. Fold into the dry ingredients. Then fold in the fruit.
- Drop onto baking sheets, 3 inches apart. You can brush the tops with cream if you’d like.