Blueberry Scones

I had always wanted to make scones.  I love them.  I buy them all of the time at coffee shops, but I had not yet attempted them at home.  We had an abundance of blueberries the other day (they were on sale, ya know?), and I found a recipe that seemed pretty simple.  I learned a few things while baking them:

1.  If you bake immediately after waking up, you will inevitably make at least one mistake.

2.  The little metal thingy on the parchment paper box that you use to tear the parchment paper is quite sharp.  It WILL cut you.

3.  You will worry about getting salmonella in your bloodstream while working with raw dough after you cut yourself on said parchment paper box.

4.  Summer vacation might almost make up for everything else teachers have to deal with during the school year :-)

These scones were so good, especially right out of the oven.  I would recommend sprinkling some extra sugar on top of the scones right before you bake them.  Mmmm, yummy.

Blueberry Scones

Ingredients:

2 cups all-purpose flour

3 Tablespoons sugar

2-1/4 teaspoons baking powder

1/4 teaspoon salt

1/4 cup plus 1 Tablespoon cold butter

1 egg

3/8 cup (Half of 3/4 cup) milk plus 1 Tablespoon milk, divided

3/4 cup fresh or frozen (unthawed) blueberries

Directions:

1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.  In a bowl, whisk egg and 3/8 cup milk; add to dry ingredients just until moistened.  Turn onto a lightly floured surface; gently knead in the blueberries.

2.  Pat dough into an 8-inch circle; cut into eight wedges.  Place on greased baking sheets.  Brush with remaining milk.  Bake at 375 degrees for 15-20 minutes or until tops are golden brown.  Serve warm.

Source:  Taste of Home, www.tasteofhome.com