Blueberry Scones

Can you see that I'm on a bit of a blueberry kick? Blueberries have been so affordable recently that I always seem to have a fridge full of them to use.

Every recipe that I looked up last Saturday morning required ingredients that I was out of. (Even though they were "normal" ingredients like sour cream, heavy cream or buttermilk). I used the proportions I found on multiple recipes to come up with this delicious recipe.

They are not extremely sweet - they would be perfectly complemented by a simple glaze. I used the leftover blueberry syrup/sauce from last week. It was a wonderful combination!



BLUEBERRY SCONES

2 cups all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/4 cup butter, chilled & cut into 1/2 inch cubes
1 cup fresh blueberries
6oz container of vanilla yogurt
1 egg

Preheat oven to 375 degrees F

In the bowl of a food processor, pulse together the flour, sugar & baking powder. Add butter cubes, and pulse 8-12 times until the mixture becomes crumbled.

Add yogurt & egg, and pulse until just combined. Gently mix in blueberries in as few strokes as possible.

Divide dough in half. On lightly floured surface, shape each half into a 6-inch circle. Cut into 6 wedges.

Bake on ungreased sheet about 15-20 minutes. Serve warm!!

ENJOY!

Mini Vanilla Bean Scones

After making some homemade vanilla for my mother-in-law for a Christmas present, I've had some wonderful vanilla beans calling my name from my cupboard. These scones were a great opportunity to use them! The tiny flecks look great in the icing, and they were quick to make and held up well to eat the next morning on the road to skiing.



MINI VANILLA BEAN SCONES

3 cups unbleached flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup sugar
1 stick butter
2 eggs
1/2 cup cream (they are fluffier with cream than with milk)
1 tsp vanilla extract
1 1/2 vanilla bean, split and scraped

In a medium mixing bowl, mix together the flour, baking powder, salt and sugar. Cut the butter into tablespoon-sized pieces and cut it into the dry ingredients.

In a large bowl, whisk together the eggs, cream, vanilla extract, and vanilla bean seeds. Whisk the dry ingredients into the wet ingredients. Knead the dough, either in the bowl or in on the counter, just until mixed well.

Separate the dough into thirds. Shape each portion of the dough into a circle (approximately 1 inch thick) and then cut each third into sixths. Place scones 1-2 inches apart on a cookie sheet.

Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them directly into an oven preheated to 425 degreees.. Bake for 10-12 minutes or until just starting to turn golden brown. (If you cook any longer, the bottoms may burn).

Immediately remove from cookie sheet & place on a cooling rack (placed over parchment or waxed paper). While still warm, spoon vanilla bean glaze over scones, trying to cover all surfaces.

GLAZE:

1/2 vanilla bean, split & scraped
2 tsp vanilla extract
2 cups powdered sugar
milk/cream

Mix all ingredients. Add enough milk/cream to make the glaze the consistency you desire.

Enjoy! I just love the little flecks :)