I am an eggs and bacon kind of girl. I love the weekends because we can wake up, throw on our robes, and walk downstairs to the kitchen and just cook. (Okay to be honest, usually the fiancé cooks breakfast. But it evens out in the end with all the dinners I make for him 🙂 ). Scrambled eggs with some of the produce and cheese leftover from the week in the fridge, crispy bacon or sausage, and buttery toast is exactly what I want in my belly at 9am on a Saturday.
But I love to bake, and every now and then a delicious muffin or buttery scone is what I’m craving. I have tried numerous scone recipes over the past few years, and it is always unfortunate when a recipe turns out dry and crumbly instead of buttery and creamy.
However, it has finally happened. I have found the scone recipe of all scone recipes. They are creamy and chewy and filled with pops of blueberry! These are hands down my favorite scone recipe to make because not only are they luscious and delicious but because they are crazy easy to make. Just one more reason why Joy the Baker is one of my regular blog reads!
P.S. If blueberries ain’t your thing (what is wrong with you?), try some of your favorite fruits, like raspberries, or strawberries cut up into blueberry-sized pieces. Yum. I might go make some of those right now!
Other current cravings from Joy the Baker:
- Chocolate Espresso Cinnamon Rolls
- Crispy Avocado Fries with Melty Cheese Dip
- Peanut Butter Bacon and Dark Chocolate Cookies
- 3 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- A pinch of freshly grated nutmeg
- 3/4 tsp. salt
- 3/4 cup cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 2 tbsp. pure maple syrup
- 3/4 cup cold buttermilk
- 1 cup fresh blueberries
- 3 tablespoons buttermilk
- Granulated sugar
Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl sift together flour, baking powder, baking soda, pinch of nutmeg, and salt. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.
In another bowl, combine egg, maple syrup, and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the blueberries.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on an ungreased baking sheet.
Brush lightly with buttermilk and sprinkle with granulated sugar. Bake for 15-18 minutes or until golden brown on top. Serve warm.
Recipe source: Joy the Baker