Blueberries are in season! Grab a pint or flat from Burnt Ridge Nursery, Ojeda Farm, or Spooner Berry Farm, and enjoy this delicious scone recipe featuring Eufloria Botanica’s “Bluetopia” tea. (This recipe is adapted from King Arthur)

Ingredients:

• 2/3 cup flour (from Baker/Potter)
• 1/3 cup granulated sugar
• ¾ teaspoon salt
• 1 tablespoon baking powder
• 8 tablespoons unsalted cold butter
• 1-2 cups whole fresh blueberries from the Market
• 2 large eggs from the Market
• 2 teaspoons vanilla extract
• 1/2-2/3 cup cream + 2 teaspoons (from Tunawerth)
• 2 tablespoons coarse sparkling sugar (optional)
• 1 teaspoon dry “Bluetopia” tea from Eufloria Botanica (optional)

Instructions:

1. Mix flour, sugar, salt, baking powder, and optional tea in a large bowl.
2. Grate cold butter, add to dry ingredients. Mix until crumbly.
3. Gently stir in blueberries.
4. In a separate bowl, mix eggs, vanilla, and 1/2 cup cream, then add to dry ingredients.
5. Stir until moistened. If needed, add more cream.
6. Sprinkle flour on a baking sheet.
7. Divide dough in half, form two 6’’ circles, and cut each into 6 wedges.
8. Brush with remaining cream and sprinkle with sugar.
9. Separate wedges slightly and freeze for 30 minutes.
10. Preheat oven to 425°F and bake for 18-23 minutes until golden brown.
11. Cool slightly and serve warm. Store leftovers wrapped in plastic or freeze.

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