Scones are probably one of my favorite breakfast treats. A hot scone, the morning paper and a good cup of joe is the beginning of a good day. The thing I love about scones is the possibilities are endless. You can make up any combination of fruit or fruit and nuts. This scone recipe is simple and rustic; no rolling out, no fussy cutting, just scoop and drop. This is a good recipe if you have company coming for a weekend. Make the batter ahead of time-scoop them all out on a parchment lined sheet tray, freeze until firm and then remove them from the tray, store in a ziplock bag; then when you want scones you can bake them off; you just have to adjust the baking time for longer.
Blueberry Drop Scones
(yield: 8-10 scones)
2 Cups all-purpose flour
1/4 Cup sugar, plus more for sprinkling on top
2 tsp. baking powder
1/4 tsp. salt
2 tsp. lemon zest
6 Tablespoons cold butter, cut into small cubes
1 Cup fresh or frozen blueberries
1 Large egg
3/4 Cup milk
1. Preheat oven to 425 degrees F. In a medium bowl, with a fork combine flour, sugar, baking powder, salt and lemon zest. Using a pastry blender cut in the cubes of butter until mixture is crumbly but you still have pea sized pieces of butter.
2. In a measuring cup whisk the egg and milk. Make a well in the center of the dry ingredients and add the milk mixture using a fork to combine. Fold in the blueberries. The batter will be very wet.
3. On a baking sheet lined with parchment paper drop batter using an ice cream scoop; leaving 2 inch space between each scones. Sprinkle with sugar. Bake until golden brown, about 12 minutes. Serve warm.