Blueberry Scones

Life is always in transition, sometimes more dramatically than others. Ric and I are on the eve of such a change. With our kids grown and thriving, we are on the move to Colorado. It’s time for us to focus on what is meaningful to us as a couple, living within an active and healthy community with less time spent sitting in cars getting to and from places, more cycling, skiing, and enjoying the outdoors is what awaits us, as well as family, longtime friends and new ones to be met.

With all of that said, change is always bittersweet as there is a process of letting go that goes hand in hand with moving forward, which can be difficult and even painful.

While our kids are grown and as Ric puts it, “They used to chase us down and now we have to chase them if we want to see them”, we still cherish visits that the closeness of geographical proximity to them affords us. However, we are hoping that with the enticement of a hip little town in the Rockies, where winter and summer sports abound, cool people kick back and some of the best restaurants can be found, all only minutes from our doorstep, we will still have a houseful of family and friends a good lot of the time. And, of course, there will always be a hearty home cooked meal as part of the deal.

Blueberry Scones


1 2/3 cups flour
2 tablespoon sugar
3 teaspoons baking powder
7 tablespoons unsalted butter
2 eggs
1 teaspoon vanilla
1/2 cup cream
3/4 cup fresh or frozen blueberries, washed and dusted with a bit of flour
Egg wash: 1 egg mixed with 2 tablespoons of milk or cream
Preheat oven to 390 degrees.


In a food processor, pulse the flour, sugar, baking powder and a pinch of salt until mixed. Add the butter and pulse until roughly combined (there should still be tiny bits of butter in the flour mixture).

In a small bowl, lightly beat together the eggs, cream and vanilla.

Place the flour and butter mixture in a large bowl, add the cream and eggs and lightly mix with a fork until just barely combined. Add in the blueberries and gently toss until the blueberries are evenly distributed.

Turn dough out onto a baking sheet that has been lined with a Silpat or baking parchment. Form dough into approximately a 10-inch round. Cut the dough into 8 wedges without separating the round of dough.

Brush dough with egg wash and sprinkle with additional sugar if you like a little extra sweetness.

Bake for 15-20 minutes or until golden.

Serve with butter and jam or lemon curd.

Please share your thoughts. I look forward to hearing from you!

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