Blueberry Scones

A blueberry scone is one of my favorite things on the planet. A good coffeehouse style scone is that perfect hybrid of a muffin and a biscuit. They aren't too sweet and have a delightfully crumbly texture that (while messy) is delicious. I've always wanted to make them but thought that they had to be a complicated endeavor because you don't hear of many home cooks making or sharing recipes for them. After quite a bit of research in various cookbooks, magazines and online recipe boards, I came to tinker with this recipe and the secret to that perfect scone texture.... melted butter.

What you need:

2 Cups of flour
1/4 Cup of Powdered Sugar
1/8 Teaspoon of Salt
1/2 Cup of Melted Butter
1/2 Cup of Egg Substitute
2 1/2 Tablespoons of Baking Powder
2/3 Cup of Frozen Blueberries
1/4 Cup of Milk
1/2 Teaspoon of Vanilla Extract

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1. Mix dry ingredients (flour, powdered sugar, salt and baking powder) together using a wire whisk.

2. Whisk liquid ingredients (egg substitute, melted butter, milk and vanilla) together in a separate bowl.

3. Slowly add the liquid mixture to the dry mixture in 3 separate additions. Stirring gently after each addition.

4. Gently fold in the blueberries.

5. Knead the dough into a slight ball at the bottom of the bowl. Gently score the dough into 8 even sections.

6. Bake each section on an ungreased cookie sheet in a preheated 350 degree oven for 12 to 15 minutes or until tops are set and slightly golden.

While they were still warm, I glazed them with a little honey and allowed them to cool. Once they were cooled, I put each one into a plastic sandwich bag so that they were individually packaged and ready to go on busy weekday mornings.