A simple blueberry scone recipe using frozen blueberries. A slightly sweet breakfast treat like those found at Queen of Tarts in Dublin!
It’s been about a week since we’ve been back in the states.
I’m still not acclimated to the time zone change.
Here’s why: I went to bed between 6pm and 8pm the first four days post honeymoon. And then I went to Vegas for 48 hours.
And then, we had daylight savings.
As you can imagine, my body is still pretty confused and I’m hoping to be readjusted by this weekend.
Other than never knowing what time it is, I’ve been reliving our Italian and Irish adventures in the kitchen. Pasta, wine, Guinness, espresso. It’s been a really delicious week.
There wasn’t much food in Ireland that was memorable (it’s more about the drinks) but there was one special place that stood out: Queen of Tarts. This adorable restaurant was something Emily and I found on my first trip to Ireland. Every since, I’ve been dying to take Matt. It was actually our first stop after we landed in Dublin and our last stop before we left for Italy.
Queen of Tarts is well known for their scones and crumbles. The first time I visited, I fell head over heels in love with their scones. Buttery, slightly sweet and served with the perfect pot of jam.
It was our plan to order scones to go on our last night so we could enjoy them for breakfast, but the Queen was sold out. We didn’t leave empty-handed; instead of a scone we enjoyed the special, not on the menu, strawberry and rhubarb crumble which was out of this world good.
And, so, with a little help from the internet, I decided to make blueberry scones for breakfast. I love that this recipe uses very little sugar compared to most muffin (cupcake) recipes. It’s perfect for a quick breakfast and it takes us back to one of our favorite honeymoon memories.
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons of cold, unsalted butter (put your butter in the freezer 10 minutes prior to use)
- 1 cup frozen blueberries
- 1 cup heavy cream
- Combine your dry ingredients in a bowl. Use a sifter if you have one.
- Cube the butter and mix it into the flour. The butter should give the flour the texture of cornmeal and if you grab a handful of flour it should clump together.
- Carefully incorporate your blueberries; try not to crush them.
- Add the heavy cream and incorporate the ingredients. Mix them lightly. If you over work the dough your scones will not be good.
- Pat the dough into a circle on a lightly floured surface. The dough should be approximately 1 - 1.5 inches thick.
- Cut the circle into triangle slices.
- Place on an ungreased cookie sheet and back at 400 for 15-20 minutes, until lightly browned.
Your turn: What’s your favorite scone? Have you been to Ireland?