With the arrival of spring, I’ve been thinking about fresh fruit and baking, gardening, flowers, new spring clothes, and lots of sunlight! I couldn’t help but smile while making these scones with the fresh blueberries and the most welcome sunlight pouring through my window. The icing on the cake? They’re delicious!







Recipe adapted from Martha Stewart’s recipe for Blueberry Scones

Ingredients:
2 cups flour
3 tablespoons sugar, plus more for sprinkling if desired (I didn’t do this)
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces (I used salted)
1 1/2 cups fresh blueberries (I actually mixed fresh and frozen because I didn’t have enough fresh ones)
1/3 cup heavy cream, plus more for brushing tops (I used half and half)
2 large eggs
1/2 cup or so white chocolate chips (because how can you make blueberry scones without them?!)

optional: 1 teaspoon grated lemon zest

Directions:
Preheat oven to 400 degrees and either butter baking sheets or line with parchment paper.
In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry cutter or a fork, cut in butter until the largest pieces are the size of peas. Stir in the blueberries.*
In a measuring cup, whisk together the cream and the egg with a fork (I measured out the cream in my Pyrex measuring cup and then added the eggs). Make a well in the center of the dry ingredients and pour in the mixture. Stir lightly with a fork just until the dough comes together. Knead a few times to mix, and turn out dough onto a lightly floured surface.
Pat dough into a circle (with floured hands), about 1 1/4 inches thick (or until desired thickness). Using a floured knife (or a pizza cutter), cut dough in half and then in half again; once vertically, once horizontally so that you now have 4 triangles. Then cut each triangle in half to make 8 triangles. Transfer to prepared baking sheet, brush tops with cream, sprinkle with sugar, and bake for 20 minutes. Transfer scones to wire rack to cool or serve warm with butter.

*I was surprised that in this recipe the blueberries went in before the dough was finished because usually, they go in at the very end since they’re so delicate. However, I did what the recipe said and though some of the blueberries did burst, it gave my dough a pretty bluish hue 🙂

Enjoy!

❤Britt