I used to think "muffins" when I prepared to cook with blueberries, but not today. Scones came to mind. Scones are quick and easy to make and are delicious topped with a little, or a lot, of butter when hot out of the oven. I baked these and my husband and I ate them on the deck early this morning.
While enjoying the scones, we talked about the celebrations we had attended for Memorial Day to honor our veterans and other events we are planning to attend. I hope everyone will take time to reflect on those who served our country, especially those who perished in that service. In the words of Longfellow:
1½ cups all-purpose flour plus ½ cup stone ground whole wheat flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup chilled butter
1 cup fresh blueberries
¾ cup sour cream
¼ cup milk
Preheat oven to 375 degrees. Mix flour, sugar, baking powder, and salt. Cut butter into mixture. Add blueberries and lightly mix. In separate bowl, beat together egg and cream, then slowly pour into dry mix, stirring with spatula until dough forms. Gently knead 3 or 4 times to bring dough together. Shape into a flat round on a lightly floured board. If using smaller baking sheets or stones, divide and shape into two rounds, one for each sheet or stone. Cut into wedges to preferred size. Bake on an ungreased baking sheet or stone for 20 minutes.