Blueberry Scones for Father’s Day

As you can see, we have pretty awesome husbands, who are pretty awesome dads to a huge brood of kids!  They pretty much rock!  So, for Father’s day yesterday, my kids and I decided to make a pretty killer breakfast for Devon.

When we were first married, Devon worked like three jobs to take care of us!  One of his jobs was to deliver baked goods and pastries to local coffee shops.  Now, my sister, Cana worked at one of these said coffee shops.  One morning, she arrived to work and two of her co workers were swooning over the new “hottie muffin boy”.  My sister said, “You mean the guy who delivers our muffins?  That’s my brother in law!”  So, in honor of hottie muffin boy…who at times has held down multiple jobs to provide for our family…we made blueberry scones!  In addition, we made omelets stuffed with homemade oven roasted tomatoes, mushrooms and onions and cheddar cheese.  We pulled a steamy cup of espresso and enjoyed a morning with one pretty amazing dad!!

This scone recipe I’m sharing is from the Joy of Baking and it is by far the best scone recipe I have found!  So, if you are on the hunt (Kim!!) for a great scone recipe, I promise this one will not disappoint!

Cream Scones (makes 8 scones…I usually double recipe as they disappear quickly!)

2 Cups all purpose flour

1/4 Cup granulated sugar

2 tsp. baking powder

1/8 tsp. salt

1/3 Cup cold unsalted butter

1 large egg lightly beaten

1 tsp. pure vanilla extract

1/2 Cup heavy whipping cream

Egg Mixture for brushing top of scones:

1 large egg lightly beaten

1 Tbls. heavy cream

1. Preheat oven to 375 degrees.  Place rack in the middle of the oven and line baking sheet with parchment paper.

2. In a large bowl whisk together the flour, sugar, baking powder and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender.  Mixture should be like coarse crumbs.

3.  In a small measuring cup combine the whipping cream, beaten egg and vanilla.  Add this mixture to dry ingredients and stir until just combined.  Do not over mix.

4. Knead dough gently on lightly floured board.  Pat dough into circle about 7 inches round and about 1 1/2 inches thick.  Cut this circle into 8 triangular sections.

5. Make the egg mixture by combining egg and cream and brush the scones with the mixture.  This helps the scones to brown.

6. Bake for about 15 minutes or until lightly browned on top.

(note:  I added 1 Cup of blueberries in at the end of step 3.  The original recipe also says you can dust the tops of the scones with powdered sugar and place briefly under a broiler.  I like my scones on the not so sweet side, so I have never attempted this step.)

I think these are best eaten the day that they are made!

Happy Day After Father’s Day Devon and Todd and all the other hottie muffin boys out there!!