Coffee Break

The house is quiet today...

Fresh Blueberry Scones:

1 2/3 cup self-rising flour

6 Tbls. sugar

6 Tbls. chilled, unsalted butter,

cut into 1/2" cubes

2 lrg. eggs

4 Tbls. (approx.) whole milk

1 cup fresh blueberries

1 Tbl. raw sugar

Preheat oven to 400. Combine flour with 6 Tbls. of the sugar and whisk to blend. Add butter and rub with fingertips until mixture resembles fine meal. Beat 1 egg w/ 3 Tbls. milk, add to flour mixture. Mix until moist adding blueberries just until combined. Add a bit more milk if dough is dry. Gather dough into a ball. Turn out onto lightly floured surface. Cut into 8 wedges. Place on baking stone or sheet. Beat remaining egg and brush on dough and sprinkle with raw sugar.

Bake until golden, approx. 18 min.