These blueberry raspberry scones not only make a wonderful breakfast or brunch treat, they are patriotic too!
I am happy to report that berries are abundant right now in the grocery store. The other day I needed something to go with our coffee in the morning that was not overly sweet, so I made scones. This scones recipe was adapted from the Joy of Cooking cookbook. I used to make scones a lot when my daughter was younger and we would have tea parties with friends. It has been a long time since we have done that and I think we are going to have to schedule a spring tea soon.
My girlfriends and I like to schedule a quarterly tea time to enjoy catching up with each other. Have you been to a tea lately? These scones are great for breakfasts and brunches too. They would be fun to make for Mother’s Day too.
These are also really nice for breakfast or a mid-morning snack.
Blueberry Raspberry Scones
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into small pieces
1/2 cup milk
3/4 cup blueberries and raspberries (sliced) mixed together
sugar for topping
Preheat oven to 425° . In a bowl, mix together flour, sugar, baking powder, salt and butter thoroughly. Add the egg and milk until blended. Add the fruit, just until moistened.
Knead the dough against the bowl until the dough starts sticking together.
Move the dough to a floured surface and form into about an 8″ round circle.
Cut the dough into wedges.
Place each wedge on a cookie sheet lined with parchment paper 2″ apart.
Brush each piece with milk and sprinkle with a little bit of sugar.
Bake 14-16 minutes until golden brown. These Blueberry Raspberry Scones are a nice treat that you will want to make again and again.
The scones are deliciously flakey and fruity.
They are great on their own, with cream or with coffee. Scones also go wonderfully with tea too.