Hostess With The Mostess

Blueberry Scones


2 c. flour plus 2 Tbsp, plus 1 Tbsp

1 Tbsp baking powder

3 Tbsp sugar

1/8 tsp salt

6 Tbsp butter, plus 1/2 Tbsp, chilled

1 Tbsp vanilla

1 c. half and half, chilled

2/3 c. fresh or frozen Maine wild blueberries


Preheat oven to 425 degrees and line a baking sheet with parchment.

In small bowl combine fresh or frozen blueberries and 1 Tbsp flour and toss to combine. Place blueberry mixture into freezer.

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

Take butter out of fridge, cut into chunks and add to flour mixture. Cut butter into flour until pea sized or smaller. Add vanilla and half and half and mix in with a spoon until just barely incorporated.

Take blueberries out of fridge and knead into mixture until mixture forms a ball of sticky dough. Turn dough out onto floured surface and pat down into rough 9-10 inch circle. Cut into 8 triangles and place triangles onto prepared baking sheet at least an inch apart.

Take 1/2 Tbsp butter and cut into 8 small pieces. Place one small piece of butter on top of each scone. Place in oven and bake for 15 minutes. Let cool and enjoy!