Scrumptious scones

20 Feb

This winter, I have been downing tea like it’s my job. But I have not been enjoying tea-appropriate treats at the same clip. All this week, I had been dreaming about scones—fluffy, crumbly and perfect for dunking in a cup of tea!


So after the 5K race yesterday, I set to work on a batch of blueberry scones.

Here’s the recipe (adapted from How Sweet It Is):

3 1/4 cups flour (1 3/4 cup whole-wheat flour + 1 1/2 cups all-purpose flour)

1/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup butter

1 cup milk

1 teaspoon vanilla extract

1/2 to 3/4 cup blueberries

1 tablespoon chia seeds (optional)

Preheat oven to 425 degrees.

In a large bowl or the food processor, combine flour, sugar, baking powder, baking soda, salt and cinnamon.


Cut in butter and mix with your hands, a fork or the food processor until crumbly.



Stir in (by hand at this point, if using a food processor) milk and vanilla until sticky.


Fold in blueberries and chia seeds (if using).


Turn dough out onto floured surface or parchment paper and gently knead until a solid mass forms.


Divide dough in half and form each half into a 7-inch round using your hands or a rolling pin. Cut each round into eight wedges.


Spray a large baking sheet with nonstick cooking spray. Place wedges on baking sheet and bake for 13-15 minutes.



These scones turned out exactly as I had hoped. They had perfect texture and very light sweetness. They would have been delicious with blueberry sauce or a vanilla glaze.

We’re off for an 8-mile run before the snow and freezing rain hit West Michigan.

Enjoy your Sunday!

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