This post is inspired by my grandma, Nonny. She is a fantastic cook and she shared her love for cooking (and baking) with me. She taught me to make orange rolls (from scratch) and sugar cookies. She taught me to love tea time with the girls — complete with dress up clothes and hats and gloves. She always cooked an amazing Sunday dinner with homemade rolls and creamed peas…oh, how I loved those creamed peas. And always, always there were pansies from the garden as the centerpiece!
Right now my grandpa, Poppy is in the hospital. And since I feel so sad and a little helpless, I thought I’d make some scones for Nonny and send her these pictures across the miles! So, Nonny, this post is for you…I wish we were enjoying tea together as we devour these scones.
Vanilla Blueberry Scones
First, gather the ingredients: they are simple and few.
Flour, sugar, baking powder, butter, blueberries, milk, vanilla and an egg. (full recipe at the end of this post)
Mix together the flour, sugar and baking powder. Add the butter and cut it in with a pastry knife (if you don’t have one of those, you can use a knife or a fork). Then add the blueberries and carefully fold into the flour mixture.
In another dish, mix together the milk, egg and vanilla. Add the wet ingredients to the flour and blueberries and mix together until the dough comes together. You may need to add a little extra milk to bring it all together. Dough should be a little sticky.
Turn the dough out onto a parchment lined baking sheet and form it into a circle, about 1/2″ high. Brush a little milk onto the circle of dough, and sprinkle with sugar. Some of the sugar will melt into the milk, keep adding sugar until you can still see it on the top. (I like a lot of sugar…it cooks up a little crispy on top and makes the scone SO delicious!) Cut the circle of dough into 6 wedges. Then separate the wedges a bit before you put it into the oven.
Bake at 400 degrees for 10-12 minutes. Do not overbake! That makes the scones crumbly and dry…and you don’t want that! When they are done, the edges should be just BARELY turning brown. Allow to cool. (But if you can’t resist…go ahead and eat one while they are still warm! That’s one of life’s best!) Make sure they are completely cool before you package them up in adorable little bags for gifting.
**Recipe here —- ** Important…please note: I need to update this recipe because it leaves out the part where you cut in the butter. Make a note:
Cut in the butter BEFORE you add the blueberries to the flour mixture. 🙂
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I love to eat these with butter and cinnamon/sugar or even whipped cream (my favorite)! But they are delicious even just plain…the blueberries add just a little sweetness and the sugar on top makes a fantastic coating when you cook it.
{This one’s for you, Nonny, complete with purple pansies! I love you}
Oh. My. Doesn’t that look yummy?!
You might decide to enjoy these scones for Mother’s Day. But believe me, you really don’t need a special occasion for these beauties. When you make them, won’t you invite me to tea?
