Saturday morning, I managed to get out of bed and head to Pocahontas Produce to go blueberry picking. The farm was on the outskirts of Birmingham, quite quaint in appearance, and a weekend oasis.
We began filling our buckets, while also eating our fill of blueberries on the way--Mother Nature's candy.
We each left on a summer produce high with a gallon of berries and ready to cook up some berry fun.
Since it is the weekend, breakfast is always my favorite weekend meal--it's the meal that begins your day and sets your mood for the relaxation and fun you have ahead of you. So, I had to make blueberry scones, specifically Vanilla-Blueberry Pecan scones--yum!
Vanilla-Blueberry Pecan Scones
Time: 1 hour
Servings: 8 scones
1 cup AP flour
1/4 cup sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, diced
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup fresh blueberries
1/3 cup pecans
heavy cream for brushing before baking
turbinado sugar, optional
1. Preheat oven to 350 degrees. Combine dry ingredients in a large bowl.
2. Add butter and mix until flour mixture looks like coarse sand.
3. Add egg and heavy cream, and mix until thick dough forms.
4. Add blueberries and mix with mixer to allow berries to release some juices.
5. Stir in pecans.
6. On a floured surface, roll out dough to 1-inch thick square.
7. Cut square into 4 smaller squares. Cut each square into 2 triangles to form 8 scones.
8. Brush with heavy cream and top with sugar--*recommended turbinado sugar.
9. Bake 18-20 minutes and sprinkle with more sugar when finished.
A perfect summer breakfast treat!