Blueberry Scones

I recently took my family to visit my mother over this past summer. For breakfast one morning, she made blueberry scones for us, at which point my daughter quietly told me that she didn’t like scones.

That came as news to me, since she just loves biscuits. “Really, you don’t like scones? When’s the last time you actually tried one?” It turns out that her one and only experience with scones was with one of those dried out bakery items sitting out for hours under a heat lamp at a commercial bread store.

For me, there isn’t much difference between a biscuit and a scone. One is European and the other is American, but they are pretty close to the same thing. Sometimes scones get a sugary glaze on them and biscuits get gravy, but for the most part, you could call a biscuit a scone, and a scone a biscuit. At least in my house.

So after convincing my daughter that her grandmother had just whipped up a quick batch of blueberry biscuits instead of blueberry scones, guess what? Of course, they were delightful, and she loved them. And now I have to start making them at home.

Food For Thought

As I get to know my food, and what it does, or doesn’t do, for the health and nutrition for my family, I am having a harder and harder time justifying making biscuits or scones.  But I still manage to do it!  I realize now that a diet relying heavily on bread products is going to lead to some serious health problems, but I’m not very worried about eating flour products every so often.  I am looking to be better than I was, not perfect, and biscuits or scones once every other week instead of three times a week seems to be a move in the right direction.

One change that I am not willing to make is switching from white flour for my blueberry scones to whole wheat flour, in any proportion.  I am now firmly convinced that instead of being healthy, as doctors and tv gurus have been stating for years and years, unsprouted or unsoaked whole wheat is actually worse for our digestive systems than refined flour ever was.  However, that doesn’t mean that any old white flour will do, I always make sure to buy organic, non-bleached and unbromated white flour, so that I am not unknowingly placing pesticides and other carcinogens in my breakfast foods.

As I’ve mentioned on other recipes, my butter, eggs and milk all come from pasture raised cows, both because it’s better for the animals and more humane, and also because the products are better for you.  The blueberries are organically grown, and local when possible, but that’s not always the case.  The salt, ideally, is a nice sea salt that contains a few extra minerals and elements when compared to the bleach white table salt that I have banished from my house.

That leaves sugar.  Since I no longer purchase bleached refined sugar, I am left with two choices, and I see it.  I’m sure there are more, but I’ve narrowed my choices to organic cane sugar and Sucanat.  I realize that they are both still sugar, and I shouldn’t be chowing down on these ingredients, but we are talking about two tablespoons spread out between 8 scones, so it’s not too horrible per scone.  If you like more of a brown sugar taste, then I would recommend Sucanat, but if you want to try and keep it closer to “normal” sugar, then stick with the cane sugar.

So that’s it, I feel pretty good about all of the ingredients.  Just keep in mind that in general, people should consume fewer refined carbs than they currently do, so don’t make these too often, but when you do, enjoy them and be thankful that at least you aren’t eating whole wheat bread!

Blueberry Scones Ingredients

2 cups all purpose flour
2 tablespoons cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter
1/2 cup blueberries
1 egg
2/3 cup whole milk

Directions

  1. Preheat oven to 450 degrees.
  2. Combine dry ingredients, flour, sugar, baking powder and salt, in a mixing bowl.
  3. Cut in butter until mixture is coarse crumbs.
  4. Then add blueberries and gently stir to fully mix.
  5. Combine egg and milk together and beat until uniform and mixed.
  6. Add wet ingredients to bowl with dry ingredients and stir until all ingredients are just combined.
  7. Turn dough out onto lightly floured surface, knead gently until dough handles easily.
  8. Roll or pat the dough out until it is about 1/2″ thick, and then cut with biscuit cutter.
  9. Place scones on a baking sheet and bake for about 1o minutes until just lightly browning, or whatever color you prefer.
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