There’s nothing that says summer like luscious, ripe blueberries. Their sweet-tart flavor reminds me of July picnics and swimming at the lake. How about wrapping some up in sweet, flaky scone batter and baking them in a hot oven until the berries burst open and the tops turn golden brown? Serve them warm, and the first buttery bite will transport you to those carefree, sunny days of childhood.
2¼ cups flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ cup (one half stick) cold butter
¾ cup milk
1 tablespoon cider vinegar
1 cup blueberries
2 tablespoons brown sugar
Preheat oven to 425°. In large bowl, mix together flour, sugar, baking powder, salt and cinnamon. Cut butter into small pieces and cut into dry ingredients.
Add milk, vinegar and one egg to separate small bowl. Mix well, then add all at once to dry ingredients, stirring until just mixed in. Add blueberries and mix in gently.
Turn batter out onto lightly floured board. Divide into eight equal pieces and shape into balls. Press each ball into a flat round. Cut crosses in the top of each scone, but do not cut all the way through.
Place scones on lightly greased cookie sheet. Lightly beat remaining egg, and brush on top of scones. Sprinkle with brown sugar. Place in oven and bake for about 18 minutes, until golden brown. Serve warm with butter.
Makes 8 scones.