Scones for Saturday morning

Blueberry Coffeecake Scones

Scones
2 1/4 c. flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 c. butter, chilled
2 eggs
1/4 c. milk
1 tsp. vanilla
1/4 tsp grated lemon peel (opt)
1 1/2 c. blueberries, fresh or thawed

Crumb topping
3/4 c. flour
1/4 c. brown sugar
1/8 tsp cinnamon
1/4 c. butter, chilled

    Stir together dry ingredients.  Cut in butter until it resembles coarse crumbs.  In a small bowl, combine eggs, milk, vanilla & lemon peel.  Add egg mixture to flour mixture & stir to combine.  (The dough will be sticky)  With lightly floured hands, gently knead the blueberries into dough.  Pat into a circle on baking sheet or stone.

    Prepare topping by mixing dry ingredients.  Cut in butter.  Sprinkle over top of dough pressing in slightly.  Cut dough into 8 wedges.  Bake at 375* for 30-35 minutes.  Serve warm.  Makes 8 scones.

    I know these are blueberry scones but I don't know why the picture is so blue.  It didn't appear that way on the camera.  I would have taken another picture.....but we ate them!

     I cut this recipe in 1/2 for the two of us.  I made them heart shaped instead of cutting into wedges & topped them with a few more blueberries.  We would have liked a little vanilla glaze on top & that would have made them even prettier.  Served with plenty of fresh brewed coffee!

~enJOY!