Blueberry Scones

Part of a scrumptious breakfast - try these blueberry scones, full of the goodness of sweet summer blueberries.

It's that time again - SRC time! Each month, we're assigned another blogger, and we get to select a recipe from their blog to make. This month, I got Cindy from Hun, What's for Dinner? Going through her archives, I wasn't sure what to pick! Bacon Cheddar Pinwheels, Chocolate Mug Cake, or Cucumber Tomato Salad with Feta? Ultimately, I didn't choose any of those three recipes, although I think I will have to make those soon too! With all the fresh blueberries I saw, I just had to make these Blueberry Scones. And I'm definitely glad I did! We quickly gobbled these delicious blueberry scones. I only made a few minor edits to Cindy's recipe, slightly decreasing the sugar to a quarter cup and the butter to four tablespoons, and increasing the sour cream to three quarters of a cup to compensate. I didn't have any sour cream around, so I actually used plain Greek yogurt instead. The final result? Scrumptious blueberry scones that demand to be made over and over! You can also modify the add-ins for just about any scone flavor you'd like. For example, I cut out the sugar and used cheddar cheese and green onions for a savory scone!

What's your favorite scone flavor?

Blueberry Scones

by CJ Huang

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 8 scones

Materials:

Mass	Weight	Volume	Number	Material	Notes
240 grams		2 cups		flour	I used half whole wheat and half white.
55 grams		1/4 cup		sugar
		1 teaspoon		baking powder
		1/4 teaspoon		baking soda
	2 ounces	4 tablespoons		butter
170 grams		3/4 cup		plain Greek yogurt
			1	egg
160 grams		1 cup		blueberries

Methods:

	1. Gather all materials.
	2. Form Dry Team by combining flour, sugar, baking powder, and baking soda.
	3. Cut butter into Dry Team. I just used a fork, but for larger batches, a food processor might be more efficient.
	4. Form Wet Team by beating egg into Greek yogurt.
	5. Combine Wet Team and Dry Team.
	6. Mix in blueberries. I recommend adding the blueberries before the Wet and Dry Teams are completely mixed.
	7. Pour dough out, form, and cut into 8 scones. I like to cut the scones on the baking tray instead of cutting them separately and then placing them on a baking tray. Either way works. :) Bake at 400F for 20 minutes.