Like a blouse or skirt that can be used in different combinations, a recipe that is flexible and useful is always a great addition to your recipe collection. I like this recipe because you can easily substitute just about anything for the blueberries and come up with a winner.
Original Blueberry Scones
1 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon each of lemon & orange zest, freshly grated
2 tablespoons cold butter, cut into pea-sized chunks
1 large egg
1 teaspoon vanilla extract
3 tablespoons milk
1/2 cup blueberries
Preheat oven to 400 degrees. Use vegetable spray to grease a baking sheet.
Combine the flour, sugar, baking powder, salt, and zest in a mixing bowl. Add the butter and blend with a fork of pastry tool until the mixtures looks like rough crumbs.
Beat the milk and egg together in a separate bowl. Add the liquid to the dry ingredients and mix until just combined. Fold in the blueberries and stir until the dough comes cleanly off the side of the bowl.
Flour your working surface.
Knead the dough on the floured surface until it sticks together. Sprinkle in more flour if it's too sticky and clings to your hands.
Form the dough into six balls. Place them on the prepared baking sheet and flatten each to about 1/2-inch thick.
Bake for about 12 minutes until light brown on top and cool before serving.
You can substitute the blueberries for dried cranberries
Roughly ground cranberries with a bit of sugar makes an equally good scone.
One-half cup of chopped nuts would never hurt.
Chocolate chips are always welcome and even better if you use them half and half with one of the fruits.
Some finely chopped banana sprinkled with lemon juice is good.
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