Blueberry Coffee Cake Scones

Mouthwatering Blueberry Coffee Cake Scones

Mouthwatering Blueberry Coffee Cake Scones

Summer is not over yet and I have made these delicious scones several times over the season, buying the berries from south to north in the process. I started in July with blueberries from New Jersey, then moved on to my local farmer’s market in the beginning of August. By the end of August the most flavorful blueberries were from Maine, and now I’m finding the choicest berries from Oregon and Michigan. The blueberries add sweetness and moisture to the scones and the delicate crumb topping makes them irresistible. Serve with a hot cup of tea and fruit preserves – what a treat! It’s an indulgence you can feel good about too because blueberries are considered a “superfruit” – loaded with antioxidants and fiber. Enjoy for breakfast or as an elegant dessert!

Topping:
3/4 C flour
1/4 C firmly packed light brown sugar
1/8 tspn cinnamon
1/4 C butter, chilled and cut into small cubes

Stir together dry ingredients and cut in the chilled butter with a pastry blender until the mixture resembles crumbs. The crumb topping is optional but highly recommended!

Scones:
2 1/4 C flour
1/2 C sugar
2 tspn baking powder
1/2 tspn non-iodized salt
1/2 C butter, chilled and cut into small cubes
2 eggs
1/4 C whole milk
1 tspn vanilla extract
1 – 2 C blueberries

Preheat oven to 375 F and grease an 11-inch diameter circle in the center of a baking pan. In a large bowl, stir together the dry ingredients and cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, stir together eggs, milk and vanilla. Add the wet ingredients to the dry and stir to combine. Gently add the blueberries and use your hands to combine. Add flour to your hands as needed since the dough will be sticky. Pat the dough in a 9-inch circle in the center of the baking pan. If using, press the crumb topping into the dough. If not using the crumb topping, press sugar (a coarse baking sugar if you have it) into the dough. Use a serrated knife to divide the circle into 8 scones by gently pressing the knife down 1 inch into the dough. Bake 30 – 35 minutes and test with a toothpick inserted in the center to see that it comes out clean – avoid the blueberries when inserting. Allow the pan to cool for 15 minutes and then transfer the scones to a wire rack to cool completely.

Adapted from Simply Scones by Leslie Weiner and Barbara Albright

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