Blueberry Scones

I love scones, they often have less sugar than a muffin, taste great by themselves or with jam, and with my new scone pan I can make 16 of them so they are a nice small treat, and so much fun to make on a snow day or a weekend morning.

For these blueberry scones you will need

Ingredients:

• 2 cups all purpose flour (you can substitute 1 cup white and 1 cup whole wheat)
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/3 cup sugar (white or brown)
• 1/2 tsp salt
• 1/2 tsp cinnamon, nutmeg, and allspice
• 1/2 stick butter, chilled unsalted
• 3/4 cup milk or low fat buttermilk
• 1/2 cup blueberries
• coarse sugar for sprinkling on top

Directions:

1. Preheat oven to 400 degrees F. Lightly grease or spray your scone pan and place on cookie sheet, set aside.
2. In bowl combine flour, cream of tartar, baking soda, sugar, and salt and spices.

3. Cut in butter and transfer to a food processor. Pulse to combine until mixture resembles coarse meal. Transfer back to bowl.

4. Make a well in the center of the flour mixture and pour in the milk (I use buttermilk if I have it). Mix until an elastic dough forms. Add blueberries and gently fold, do not over mix.
5. If you have a scone pan, take portions of dough and fill the sections of the pan. If not, turn out dough on a lightly floured surface, gently spread out and with a cookie cutter (a simple round shape is best) cut the dough and place rounds onto greased baking sheet.

6. Add a dash of cinnamon on each scone and if you have it some coarse sprinkling sugar on each one. A cinnamon sugar mix will work too (I just mix my own so I can make sure there is more cinnamon than sugar).

7. Bake scones until they turn a golden brown, and rise. About 10-14 min, depending on your oven.

8. Serve right from the oven, with fresh butter, or just as they are. A perfect snow day treat!