Start the Day Right

 

I love the mornings when you wake up and feel like the day is going to be perfect.  That no matter what what it brings, you will be ready and waiting and have a wonderful time. But sadly, those days are few and far between and more often than not I wake up tired and not ready to do anything and that battle to get out of bed is a hard fought one.  And starting your day wishing it had never started usually ends up badly for everyone.  Though it's inevitable that there will be days where you wake up on the wrong side of the bed, I've found that having a breakfast of scones straight out of the oven, a bowl of fresh fruit, and a pot of tea is a pretty sure way of putting you in a better mood.  So without further ado, I present to you the recipe for starting your day off right.  Enjoy!







Blueberry Scones

3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 ounces cold butter, cut into small pieces
1/2 cup whole milk
1/2 cup sour cream or yogurt
3/4 cup blueberries (frozen or fresh)
     Coarse (turbinado) sugar

1.  Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor.  Pulse to combine.  Add butter; pulse until mixture is the consistency of coarse meal.  Add sour cream.  Pulse. Add milk, 1 tablespoon at a time, and pulse until dough comes together.  Remove from processor; divide dough in half and cover each piece with plastic wrap.  Refrigerate 8 hours or overnight.
2. Preheat oven to 375
3. Place one piece of dough on a floured surface.  Shape into a 12-inch log.  Roll until dough is a 12x5 inch rectangle.  Place half the blueberries on dough, pressing them gently into the dough.  Fold in half lengthwise.  Cut into triangles and place on a baking sheet lined with parchment paper.  Repeat with remaining dough.  Sprinkle tops with coarse sugar.  Bake 18 to 20 minutes, until lightly browned.  Makes 1 1/2 dozen.

I've found that using frozen blueberries is somewhat easier because they have less of a chance of bursting while you press them into the dough.  Also, if you don't have coarse sugar (I never do), you can just use regular.  Though these are good anytime, they are absolutely rock solid when they're straight out of the oven.