Blueberry scones for breakfast

I often bake scones as a breakfast treat. Today I made them with blueberries, but they are great with other fruits and nuts as well. Other berries are good as well.

Some of my favorite add ins include dried apricots, dried cherries, or dried pineapple. Chopped dates are also great and nuts can be added to any of these. My favorites are pecans or walnuts.

I recently made scones with grated orange zest and pecans and after they were baked I coated them with a glaze made from powered sugar and orange juice.

There is no limit to creative additions. Apple chunks with a sprinkle of cinnamon on top. Chocolate chips. Or simply bake them plain and eat with jam.

There are many different recipes for scones. This one is called The BEST scone recipe, and I tend to agree that it is a good one

Ingredients

2 cups (240 g) all purpose flour
▢3 tablespoons granulated white sugar
▢1 tablespoon baking powder
▢½ teaspoon table salt
▢5 tablespoons unsalted butter, cold
▢1 cup (240 mL) heavy cream
▢1 teaspoon vanilla extract
▢coarse sugar for sprinkling on top

Here is the recipe with detailed

Directions

Do not over incorporate the butter into the mix. The small pea-sized chunks of cold butter is what makes the scones flaky.

Bake in a hot oven. I prefer 425° for 10--12
minutes.

Make a double batch and put the leftovers in the freezer. They are great to have on hand for an afternoon tea break!

There are also savory versions of scones, made with ham, bacon, cheese or various herbs. They are easy to make and a great addition to any meal.

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