Blueberry Scones

Guys, I’m bored. I’ve lost my Sunday companion to books. Even the slightest noises – banging spoon loudly against bowl, talking on speakerphone or even discreetly vacuuming can prove to be disruptive to the student. So, I’m quietly trying to keep busy. I went to a spinning class this morning, whipped up eggs benedict, cleaned the sink and then hit a wall. It was only noon! That’s when blueberry scones popped into my brain. I went out to the store to get the ingredients, slaved away baking, aaaand it’s only 1:00 pm. Maybe I’ll hit the farmers market later for more inspiration (activity).

These scones are quite delicious and dare I say healthy? They’re made with whole wheat flour, just 3 tablespoons of brown sugar and some other questionably healthy ingredients…quiet down butter! They’re the perfect summer studying fuel. Antioxidant-rich blueberries (some even call them brain berries) and high-fiber whole wheat flour is just what the mind needs to ace that exam. Eat up, Oliver. This exam will be a piece of cake – or scone.

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Blueberry Scones

From Smitten Kitchen

1 cup white flour
1 cup whole wheat flour
Zest of 1 lemon
3 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces
1 cup blueberries
2/3 cup whole milk
1 egg, lightly beaten
1 tablespoon (or packet) sugar in the raw

Heat oven to 400°F.

In a large bowl, mix flours, lemon zest, sugar, baking powder and salt. Add cold butter and mix into the flour mixture until mixture resembles a course meal. Stir in blueberries, then milk, mixing until large clumps form. Knead dough a bit, but not too much.

Place dough on a floured board and shape into a 1-inch tall disc. Cut into 8 to 10 wedges. Place wedges on a large parchment-lined cookie sheet. Brush the tops of each with the egg and sprinkle with raw sugar.

Bake for 15 to 20 minutes, until scones are golden brown on top.


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