Blueberry Cinnamon Scones
I was looking for something to serve at brunch with a friend. I had blueberries so I decided to make blueberry scones. I added some cinnamon to the dough- I love the flavor of blueberry with cinnamon. Really was the right move. They are so good. Tender and just sweet enough. They are great served with butter and jam or you can use them as the base for shortcakes. Filled with strawberries and topped with whipped cream, they would be a fun shortcake for the 4th of July. These would be a nice addition for a Sunday brunch.
Blueberry Cinnamon Scones
2 c. flour
3 T. sugar
1 T. baking powder
2 t. cinnamon
¾ t. salt
6 T. chilled butter
1 ½ c. blueberries, fresh or frozen- do not thaw berries
1 t. lemon or orange zest
2 large eggs
1/3 c. heavy cream
Mix dry ingredients together in bowl and cut in butter to resemble coarse crumbs. Toss in blueberries and zest. Beat together eggs and cream and stir into flour mixture. Mix very gently to avoid bruising berries. Use a small ice cream scoop to scoop out batter and place on baking sheet. Place scoops about an inch apart. Press down slightly. Brush with a little cream and sprinkle with a little extra sugar. Bake in a preheated 400-degree oven for 20-22 minutes. Makes 15-18.
