After a 2-month long holiday break, start of term is always a big headache [and heartache] for parents who have been blissfully ignoring the chore of getting their kids ready for school. One of the main sources of worry remains the school lunchbox, which becomes a daily casse tête as mums and dads strive to find a balance between a healthy meal and one that would keep their children happy and satisfied until they come home for tea. These blueberry scones, from Handle The Heat, remain fresh and tender, just the thing a child would like to discover next to his sandwich and juice carton at lunch time. You can sprinkle them with sparkling sugar or dab on a thin coat of plain icing but rest assured that once you send your child to school with a blueberry scone, he will ask you to pack a couple more next time … to share with his school mates!

BLUEBERRY SCONES

Ingredients:

For the Scones

1/2 cup fresh milk

1/2 cup sour cream

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon kitchen salt

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 cup frozen butter, grated

1 1/2 cup fresh blueberries

1/2 tablespoon butter, melted

For the Glaze

1 cup powdered sugar

2-4 tablespoons cream

1/4 teaspoon vanilla

Method:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease it lightly.
  • Mix milk and sour cream together in a small bowl and place the mixture in the refrigerator.

  • In a bowl, mix together flour, 1/2 cup sugar, baking powder, salt, baking soda, and cinnamon.
  • Add the frozen butter and mix in with a pastry cutter or two forks until the size of small peas.

  • Drizzle the milk/sour cream in and stir until almost combined. Gently fold in the blueberries.
  • Dump out dough and shape it into a 9-10 inch disk. Cut the dough into 8 wedges like a pizza.

  • Place the wedges on prepared baking sheet, spacing them 2″ apart. Brush with melted butter.
  • Sprinkle with coarse sugar. Bake for 16 to 20 minutes until golden. Remove scones from pan.

  • Cool on wire rack. Make glaze by mixing powdered sugar with vanilla and 2 tablespoons cream.
  • Add more cream or milk if needed to get the desired consistency. Drizzle glaze over the scones.

Blueberry Scones