blueberry scones

Slowly, very slowly, I am realizing that going to college is indeed a real life event. Suddenly there are only eleven days left until move-in and way too many goodbyes to be said, dorm things to buy, people to see, and parental concerns to be dismissed..."Are you going to get fat your freshman year?" (hopefully not) "Do you know how to make friends?" (debatable) "Should we buy a farm in Charlottesville and come visit you every weekend?" (please refrain). I'm having such a hard time coming to grips with it. It's happening!! College is happening and I am terrified and exhilarated and completely unsure of what to expect, but I wouldn't have it any other way.

So that has been a brief update on the college front. There is really no appropriate transition I can think of, are some scones I made. They were fabulous.

Gauging from some people's reactions, scones have gotten a bad rap for being too dry and crumbly for most peoples' tastes. This recipe is nothing of the sort! The texture is more reminiscent of a buttery Popeye's biscuit, with the perfect amount of sweet and tart from the berries. Crunchy outside, soft and steamy inside, so easy, SO GOOD. I would make them again in a heartbeat.

Blueberry Scones

Adapted from The Flourishing Foodie

2 cups all purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, cold
1/2 cup + 2 Tbsp heavy cream (and some more for brushing on top)
1 cup fresh blueberries
raw sugar for sprinkling


Preheat the oven to 425ºF.

In a large bowl, combine the flour, sugar, baking powder, and salt.

Grate the butter with a cheese grater. Stir into the flour.

Stir in 1/2 cup of heavy cream. At this point the dough should be only slightly moist, while remaining still pretty dry and crumbly.

Add the blueberries and combine. Continue to add heavy cream until the dough becomes more cohesive and less crumbly.

Dump the dough onto the counter and knead into a ball. Shape into a round 7 inch circle, a little over 1 inch high. Cut the dough into 6 wedges like a pizza. Brush the scones with more heavy cream, and then sprinkle generously with raw sugar.

Places the scones onto a baking sheet lined with parchment paper. Bake for 12 - 14 minutes, or until golden brown. Remove from the oven and let cool for ten minutes. Serve warm. They can be stored in the fridge for a couple of days, but they taste best when warm so be sure to heat them up in the microwave before eating!