I love breakfast for dinner. But I especially love dessert for breakfast! Nothing quite hits the spot like a lovely cup of tea along with leftover cake or cookies in the morning. Yum yum! I’ll have a healthy lunch later, but right now I’m all about a delicious blueberry scone for brekkie. If you prefer breakfast for dinner over dessert for breakfast, blueberry scones will work then as well. Confused? Make a pot of tea and some scones. Everything will be all right soon.
Blueberry Scones
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- zest of one lemon
- 3 tbsp melted butter
- 1¼ cups whipping cream
- 2 tbsp sanding sugar (you can use granulated sugar but I like the crunch of sanding or turbinado sugar)
- ¼ tsp cinnamon
- 1 cup fresh or frozen blueberries
Instructions
- preheat oven to 425F
- whisk flour, baking powder, salt, and lemon zest in a large bowl until well mixed
- add 2 tbsp of the melted butter and the whipping cream and stir until you have a ragged dough
- turn out dough onto floured counter and knead until it forms a ball, incorporating flour as necessary
- pat or roll dough to ¾" thickness
- cut into rounds with 3" cookie cutter and set on parchment-lined baking sheet
- reroll scraps and continue cutting rounds until you have about 8 rounds
- brush tops of scones with remaining 1 tbsp melted butter
- mound blueberries on each scone, gently pushing the berries into the dough
- combine cinnamon and sanding sugar in a small bowl
- sprinkle scones liberally with cinnamon sugar
- bake at least 20 minutes or until golden brown and well risen
- cool a few moments and serve
Settle in, listen to Ray LaMontagne and read my rant Panhandling for Birthday Cake…