BAKE | BLUEBERRY CREAM SCONES

Some days you just don't feel like eating a muffin. I know it seems bizarre, but I'm on my fifth day of eating Costco Copycat Double Chocolate Muffins for breakfast - and, dare I say it, I'm over them (even though I was eating two a night the first coupe of days). Enter these blueberry cream scones - the perfect things to get you out of your muffin rut, especially a blueberry muffin rut. Joy's recipe calls for strawberries (which is wonderfully delicious), but I thought I'd switch it up and add blueberries - which totally satisfies that blueberry muffin craving but with more crispy surface area (#muffintopsforlife).

The process is a little messy, but it's well worth it. And in less that 15 minutes these creamy, sticky disks bake up in the yummiest scones.

Blueberry Cream Scones adapted from Joy the Baker
makes about 16 scones

• 3 cups all-purpose flour
• 1 TBS baking powder
• 1 tsp salt
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 and 1/3 cup heavy cream plus more for brushing the top
• 3/4 cup blueberries (I used frozen which gave my dough a purple swirl) 
• turbinado sugar for topping

1. Place a rack in the upper third of the oven and preheat to 425 degrees F.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. 
3. In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Slowly add the cream mixture into the dry ingredients while stirring.  Add blueberries and mix gently.  Add 2 more tablespoons of cream if necessary to create a moist, but not sticky dough.
4. Dump the dough onto a floured work surface.  Gently gather and push the dough into a dish into a 3/4 inch thickness.
5. Use a biscuit cutter to cut 2-3 inch circles.  Brush each circle with heavy cream and sprinkle generously with turbinado sugar.
6. Place 1-inch apart on a lined baking sheet and bake for 12 to 14 minutes or until golden brown and cooked through.
7. Remove from the oven and serve warm.  

You don't have to wait for tea time to eat these scones. They are moist with just the right amount sweetness. Plus turbinado sugar topping adds the perfect crunch. Eat them plain or with a slab of butter! You'll be happy that you made these instead of another dozen blueberry muffins.

xoxo, allison