Fresh Blueberry Scones.
I had a friend come over Saturday morning.
HOORAY! Excuse to bake something yummy.
I surely couldn’t know someone is coming and not have something freshly baked to share if I could help it. Right?
Surprise visitors might not be as lucky – but are equally welcomed! (They may just have to look beyond my make-up-less face, a potentially less than clean house, and deal with frozen cookies.)
It was so good to catch up with this friend I haven’t seen in a while – munching on these tender, buttery, lightly sweet biscuits bursting with tart blueberries and sipping on Cinnamon Dolce coffee with Italian Sweet Cream.
Sometimes it takes a guest to make us sit back and relax and truly appreciate our home. My friend asked me how I ever get anything done with the beautiful view and comfy surroundings?
It made me think….
I need to quit apologizing for the carpet that needs replaced or the walls that need a fresh coat of paint or the old “stuff” I have.
The greatest compliment I receive is when someone tells me they feel completely comfortable and relaxed and welcome in my home.
Isn’t that what makes a house a home? I have two signs in my home (one I bought and one made for me by my BFF who didn’t know I had bought the same sign!) that say “The thing I love best about my home is who I share it with.”
That could not be truer for me. A house is made of wood and nails, but a home is made with love and family and friends.
And maybe fresh Blueberry Scones!
Here’s my recipe.
Fresh Blueberry Scones
2 1/2 Cups Flour
1/2 cup Sugar
2 1/2 Tbsp Baking Powder
Pinch of Salt
1 tsp Cinnamon
1 1/2 Sticks Cold Butter
1 tsp Vanilla
1 Cup Buttermilk (easy substitute is 1Tbsp white vinegar added to 1 cup milk)
1 cup Blueberries
Coarse Raw Sugar for Sprinkling
Preheat oven to 400 degrees F.
In a large bowl, mix together flour, sugar, baking powder, salt, and cinnamon. Cut butter into small cubes and cut into dry ingredients with a pastry blender until coarse crumbs are formed. Pour in vanilla and buttermilk, and mix with pastry blender just until incorporated. Dump dough onto counter, gently incorporate blueberries into dough, and gently shape into a 15″ x 3″ rectangle. Cut dough in half, then each half in half, then each quarter in half, so that you have 8 rectangles. Cut each rectangle on the diagonal to form 16 triangular shaped scones.
Place on backing stone or cookie sheet, brush with some milk or water, and sprinkle with coarse raw sugar. Bake at 400 degrees F for 10-15 minutes. Cool for a few minutes on stone or cookie sheet, then remove to cooling rack to cool completely.
Cheers & Hugs,