While I love to bake, I get pretty annoyed that you need to follow recipes exactly as they're written. Sure a few things here and there can always be added or subtracted, but when it comes to the major dry ingredients, they need to stay consistent. But that won't stop me from making delicious treats. The other day, I woke up and didn't really feel like my usual morning breakfast staple, scrambled eggs with goat cheese, I had a craving for a baked good of some sort. Lucky for me, we had a beautiful container of blueberries. Immediately I knew blueberry scones were PERFECT! I used nondairy creamer in this recipe, which kept them pretty moist and delicious! I didn't quite follow the serving size recipe and made them pretty huge, but you can make them any size you want! Big, small, whatever, they're still a GREAT Sunday morning treat!
What you'll need:
2 cups flour
1/4 cup sugar
1/4 tsp. salt
1 tbs. baking powder
1/2 tsp. baking soda
1/2 stick butter, COLD COLD COLD
3/4 cup nondairy creamer
1 tsp. vanilla
1 cup blueberries
1. In a large bowl and sifter, sift together the first 5 ingredients (the dry ingredients). This will ensure that there are no lumps in the dough.
2. In the bowl of a food processor, add the COLD butter (cut into cubes) and the dry ingredients. Pulse until the butter is about the size of peas.
3. Place the butter and dry ingredients back into the large bowl and create a little divot in the middle. In the divot, add the egg, vanilla, and creamer. Slowly mix together, breaking up the egg yolk and fully incorporating the vanilla. Finally, GENTLY fold the blueberries into the dough (use a rubber spatula. They won't break!).
4. On a baking sheet lined with parchment paper, place about 6-10 scones about 1-2 inches apart (they'll puff up and spread!). Bake for 18 minutes. Let cool.
5. If you're feeling REALLY scandalous, melt some butter and brush it over the top as the scones are cooling (about 5 minutes). Serve with a cold glass of milk or some fresh OJ.