Blueberry Scones

Hello again! Long time no see. I could go in to a long explanation about where I've been and what I've been up to, but I'd rather just get right in to the recipes and leave the long winded excuses for later.

Yesterday, I woke up very early (for a Saturday at least) to go see the Punk exhibit at the Met, which was beautiful and incredible and makes me want to rev up my sewing machine and destroy my wardrobe, but I digress. We also wandered around to look at some of the other exhibits as well as do some sketching in the statue gardens. But  because we woke up so early, I thought I would bring along my all time favorite breakfast food: scones.

Blueberry Scones
2 cups flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
5 Tbsp butter 
2 eggs
1/4 cup milk
1/2 tsp vanilla
1/2 cup of blueberries

Yields: 7 scones

First, preheat oven to 425° F.

In a medium sized bowl, combine the flour sugar baking powder and salt. Then, using a pastry cutter, add the the butter.

In another bowl, whisk together the eggs, milk, and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. 

Fold in the blueberries gently as not to smush.

Knead the dough on a floured surface and then cut in to 1/2in thick pieces and place on to baking sheet. 

Cook bake for 15 to 20 minutes until done. 

Personally, I would have liked to have had a bit of warm butter and some mild jam with my scones, but since this was a breakfast on the go, it couldn't be done. Still, it was a lovely summer breakfast that was easy to enjoy while walking down 5th avenue.