My husband and I have a major weakness – we love sweet things, especially for breakfast. If I’m not careful my husband will bring home those sugar-filled pastries from the grocery store that are not only filled unpleasant artificial and preservative ingredients. To make sure this doesn’t happen, I try to make delicious things in the morning at least once or twice a week; one of my personal favorite things to make are scones. Having had scones since I was a kid, I have always loved this morning treat, especially with fresh coffee or a nice cup of tea. The hardest part was actually finding the perfect recipe since many of the recipes I had found not only tasted wrong, but were very difficult to make. After quite bit of trial and error, I was able to combine quite a few recipes until I create what I think personally think is the perfect scone recipe.
Since blueberries are starting to come into season (and are on sale), it seemed like the perfect time to start making blueberry scones. Using my handwritten recipe, I decided to test out how it would taste with homemade flour from grain mill. After tasting it with the fresh flour, I have to say the fresh flour makes them better than ever. Everything balances out perfectly, making a scone that is sweet and perfect with coffee, tea, or even milk!
If you have never scones before, they are absolutely delicious! Imagines a slightly sweet biscuit with fruit mixed throughout the dough. Unlike biscuits, however, they are meant to go with coffee or tea, making them a perfect afternoon snack. Just don’t expect for these scones to be around long, if your house is anything like mine – these scones were gone in no time!
- ½ Cups of Milk
- ¼ Cup of Pure Cane Sugar
- 2 Tsp Dried Lemon Peel
- 1 Tbsp of Pure Vanilla Extract
- 2 Cups Milled White Wheat Flour (pastry setting)
- ½ Tsp of Salt
- 3 Tbsp Butter (cubed)
- 1½ Cups of Fresh Blueberries
- 1 Egg White
- 2 TBSP Sugar
- 2 TBSP Sugar in the Raw (or other coarsely granulated sugar)
- Preheat the oven to 375 degrees.
- Make sure you have your flour pre-milled and that it has time to cool (at least two hours).
- Combine all the dry ingredients and make sure they are mixed thoroughly.
- Combine your flour mixture with the vanilla, milk, and butter. Mix in a stand mixer. The mix will be thick and sticky.
- Gently take the blueberries and fold them into the dough with a spatula. Be very careful not to break the blueberries.
- Flour the counter and your hands and place the dough on the floured surface. Shape the dough into a slightly thick circle (around 7 - 8 inches across).
- Take a butter knife and cute the circle into eight pieces.
- Grease a cookie sheet for the scones to bake on - you can use cooking spray or butter.
- Place the scones on your baking surface, making sure nothing touches.
- In a separate dish, mix the egg white and sugar to create an egg wash. Brush it onto the top of each of the scones. Once they are thoroughly coated, sprinkle the coarsely granulated sugar (Sugar in the Raw) on top of the scones.
- Bake scones for 15 - 17 minutes in the oven or until they are golden brown. Serve hot with butter or cream.
