Blueberry Scones

 Tuesdays lately have felt more like Mondays to me. I am not sure why but they just have. 

I am sure we have all had those weeks where all the days seemed mixed up and you just can not seems to get them back on track. Like if you have a really good Wednesday night because you went out for your friends birthday and you wake up Thursday thinking it is Sunday or something. 

Well, hopefully the rest of the week falls into place as it should. I need to remember things because I have things to do this week and need to make sure I'm on the right day. 

 I haven't had the best luck sometimes when making scones. Either I think the recipe isn't quite right so I modify it and then hate myself later for it. But I enjoy scones in the morning. Especially at coffee shops with a latte. I think it is because in my head they are better than a cookie or sweet pastry and have a little crunch to them. 

There are so many kinds of scones too. And once you have the basic dough you can really add any fillers you want. Like crystallized ginger or dried cranberries, even chocolate. It is really up to your own creativity. So if you want to make scones but do not like blueberries just toss in whatever you'd like. I always seem to go for cinnamon scones when I am out. 

Enjoy!

Blueberry Scones
2 cups Flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup half/half or heavy cream
1 large egg
2 tsp vanilla
6 Tbls cold unsalted butter, cut into small pieces
1 cup blueberries
1 cup sliced almonds (optional)

Preheat oven to 400 degrees.

Whisk together the cream, eggs and vanilla in a bowl. Then whisk together the flour, sugar, baking powder, and salt. With a pastry blender or your hands cut butter into the flour mixture until it resembles course meal. Add in the blueberries and almonds (if using).

With a fork slowly work in the cream mixture until just combined. Be careful not to over work the dough it should be crumbly.

Turn dough out to a lightly floured surface and pat into about a 6 inch circle. cut into 6 triangular wedges and place on a parchment lined baking sheet. You can brush the tops with some more cream and sprinkle with sugar if you like. Bake until golden brown on the tops, about 16 to 18 minutes.