Small-batch blueberry scones

There's been so much blueberry love around the internet lately that I couldn't help but be inspired.  So I stopped myself from eating all the berries straight from the fridge and set some blueberries aside to make a small-batch of blueberry scones for breakfast.

These are courtesy of the wonderful Smitten Kitchen; I saw the scones and they called out to me...low-fuss, not too rich (milk instead of cream, half whole wheat flour, very lightly sweetened with turbinado sugar), and looking sturdy and filled with blueberry goodness.  I scaled the recipe down by half because while I've discovered and celebrate the joy of freezing scones for a quick bake when needed, I already have a few others tucked away.  

I added almonds into the picture here. When I bake, I usually think about incorporating nuts in some way and almonds are indispensable.  So I added some almond extract into the dough and topped the scones with sliced almonds before baking. I seriously considered stirring some toasted almonds into the scones themselves but well...call me lazy...but it's summer and there seems to be a hundred places to go/things to do so I kept it simple.  Along the same vein, I simply shaped the dough into something resembling a square and cut 4 smallish scones out of it.  

This scone dough is easy to put together and a great make-ahead for breakfast the next morning or as you need it.  The dough wasn't as dry and crumbly as I expected and after I baked it, and my husband and I tasted it (the little guy is not quite on the blueberry-bandwagon, unfortunately), we really enjoyed the mild-sweetness as well as the hearty texture of the white whole wheat flour blended in.  There is just a very reasonable 2 1/2 tablespoons of butter in these 4 scones and the overall effect is the feeling of enjoying a somewhat decadent breakfast pastry without the consequence of feeling weighed down.

Breakfast is served!  Simple as that.

Recipe:

Small-Batch Blueberry Scones
Adapted from Smitten Kitchen

- Makes 4 scones - 

1/2 cup all-purpose flour
1/2 cup white whole wheat flour
Zest of 1 small lemon
1 1/2 tablespoons turbinado sugar (or light brown sugar)
1 teaspoon baking powder
1/4 teaspoon coarse salt
2 1/2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup fresh blueberries
1/3 cup whole milk
1/2 teaspoon almond extract
For glaze/topping: Buttermilk or lightly beaten egg; turbinado (or coarse) sugar; sliced almonds

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or a silicon baking mat.

In a medium bowl, combine the flours, lemon zest, sugar, baking powder, and salt together.  Add cold butter and work it into the dry ingredients (with a pastry cutter and/or your fingertips) until butter is the size of small peas.  Stir in blueberries, followed by milk and almond extract, until large clumps form.  Using your hands, gently knead the dough into a ball (minimal handling is best).

Turn dough out onto a lightly floured surface or a large piece of wax paper.  Pat the dough into a 1-inch square and cut into 4 squares (or shape dough into a round and cut 4 triangles).  Place onto prepared baking sheet.  Brush with buttermilk (or egg), top with sliced almonds and a sprinkle of coarse sugar.

Bake for 15-17 minutes, or until golden brown.  Serve scones while they're still warm.  
To freeze, place cut scones (without any toppings) onto a lined baking sheet and chill in the freezer until hardened.  Wrap in plastic wrap and pack into a freezer bag.  When ready to bake, brush tops of frozen scones with glaze and add toppings.  Bake as directed, adding an extra 2-4 minutes of bake time.