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

*****

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.

Blueberry Breakfast Muffins

I understand that breakfast is the most important meal of the day, but I've always had trouble eating it. The mushy oatmeal or soggy cold cereal that Aunt Mimi tried to make me stomach before school would make me gag. Right after high school, I joined the work force working fast food, waiting tables and slinging lattes at Starbucks. The hours varied and breakfast would be at 4am one day and 2pm the next so I was never able to get into a good breakfast rhythm. Fast forward to my 6am weekday mornings that include getting a toddler and a slow moving husband out the door on time and with everything they need. These hectic mornings leave no time for breakfast other than toaster pastries or a granola bar. I wanted to make a grab and go breakfast that I could enjoy in the car or at my desk with no extra effort, so I tinkered with a blueberry muffin recipe that would include some extra fiber to keep me full and prevent me from gnawing my arm off at 10:20.

What you need:

1 1/2 Cups of flour
2 Packets of Cinnamon or Maple instant oatmeal
2 Teaspoons of baking powder
1/2 Teaspoon of baking powder
1/4 Teaspoon of salt
1 Beaten egg
3/4 Cup of milk
3/4 Cup of powdered sugar
1/4 Cup of oil (Vegetable or Canola)
1/2 Teaspoon of vanilla
3/4 Cup of frozen blueberries
*****

1. In a medium bowl, combine flour, oatmeal, baking powder, baking soda, salt and powdered sugar

2. In a small bowl combine egg, milk, oil and vanilla

3. Slowly add the liquid mixture into the dry until combined

4. Gently fold in the blueberries

5. Prepare a muffin tin with nonstick spray or with muffin liners and fill each muffin cup 2/3 full

6. Bake in a 350 degree oven for 15 minutes or until toothpick inserted in the center comes out clean

I made these muffins and really enjoyed them. They weren't too sweet and they had a nice firm texture that didn't fall apart and make a mess in the car or at my desk. If you want to add another layer of decadence, try spreading a little butter or cream cheese on top.