When my alarm went off at seven a.m. today, my instinct was to shut it off – it’s Saturday, so I must have set it by accident!
Well, it’s a good thing I thought twice because this morning I was a guest on NBC Chicago’s morning show to promote the food blogger bake sale I’ve been blabbing about over here for the past few weeks. Despite my near-miss at oversleeping I was able to function properly on live television, thanks in part to the coffee that a very kind production staffer handed me while I set up.
Before I talk scones, please note my lovely floral apron, courtesy of Kitchen Gadget Girl! You like? Sometimes I wear aprons because they look cute. Today, honestly, I wore one because I didn’t think the camera would be very forgiving to the white flour I was likely to spill on my black dress.
I digress. Let’s get back to the reason we’re all here right now: scones.
Along with my chocolate chip cookie dough truffles, I’m baking Blueberry Drop Scones to sell next Saturday. Even though I want you to come out next week and buy them to help end childhood hunger I am going share the recipe for all of the non-Chicagoans out there.
Or, if you can’t wait until next week these would make a perfect addition to your mother’s day brunch table.
Blueberry Drop Scones
Originally posted on In Good Taste on April 9, 2009
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
2 tablespoon sugar
1/2 cup butter, chilled, cut into small pieces
1/2 cup dried blueberries (I also tossed in a handful of frozen fresh blueberries that I had on hand)
1/2 cup milk, plus more if needed
Coarse sugar, for topping (optional)
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, salt and sugar. Add cut up butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but try not to have any pieces larger than an average pea.
3. Stir in dried blueberries. Add about 2/3 of the milk and stir. Add remaining milk gradually until the mixture comes together into a slightly sticky ball. Divide dough in eight even pieces and place on a parchment-lined baking sheet. Sprinkle with a bit of coarse sugar, if desired.
4. Bake for 16-19 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.