Blueberry Scones

It’s blueberry season, and local orchards and farmer’s markets are brimming with the plump little fruit. But let’s face it: Blueberry muffins can get boring after awhile. So instead of yawning over bowl full of the blues, let’s think outside the muffin. Butler’s Orchard in Germantown has shared a recipe for blueberry scones and has more blueberry dessert recipes to get us through the month. We’ll be running blueberry recipes every Tuesday in July. Got a favorite recipe? Share it. Think this one’s a dud? Let us know.

Blueberry scones

2 cups flour
2 teaspoon baking powder
1 tablespoon maple syrup
1/2 teaspoon salt
4 tablespoons butter, plus extra to grease the pan
1 cup blueberries, fresh or frozen
2 eggs, well beaten
1/2 cup heavy whipping cream

In a large bowl combine the flour, baking powder, syrup and salt. Using a pastry blender or fingertips, work in the butter until crumbly. Add blueberries. Add the eggs and cream, stirring until well blended. Place the dough on a lightly floured surface and knead for 1 minute. Pat out to 1/2-inch thick and cut into triangles or shape portions into balls and flatten. Place on well-greased baking sheet and bake in pre-heated, 425 degree oven for 15 minutes or until golden brown.

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