Blueberry Buckle Scones

I feel weird seeing someone I know at the gym. I’m not a gym-hottie. I’m more of a sweaty betty.

It’s funny, though, to wave at that someone-you-know after you tried to pretend you didn’t see them after they pretended to not see you. But it’s totally ok to twinkly-finger wave at them as they leave and you’re climbing a mountain via treadmill.

However, it’s not awkward to top everything with a crumbly topping. It’s totally not awkward for your dough to turn an awesome purple-y color and be really pretty.

If these scones exercised they’d probably look awesome. I mean, you can’t beat that purple outfit, or those casual crumbs. (Now is it awkward that I’m talking about what a scone would look like at at the gym?!) Do you guys like crumby tops on everything too?

Most importantly, make these. Snack on one on the treadmill. Twinkly-finger wave at people you know. Drop crumbs all up on your t-shirt. Keep it real. Carb-load for the race of life.

Berry Buckle Scones
Recipe adapted from this and that

Ingredients:

buckle topping –

• 1/3 cup sugar
• 1/2 cup flour
• 1 1/2 t cinnamon
• 1/4 cup butter, room temperature

scones –

• 1/2 cup milk
• 1 egg
• 1/2 t vanilla
• 2 cups all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/2 stick (4 T), cubed and chilled
• 3 T sugar
• 1 cup blueberries, frozen

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Make buckle topping by stirring together the sugar, flour, and cinnamon in a small bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Place in the freezer until time to top.
3. Beat together the milk, egg and vanilla. Set aside. In a large bowl whisk flour baking powder, and salt. Rub butter into the flour mixture with your hands, working until you have no lumps bigger than a pea. Add the sugar and blueberries. Stir to mix.
4. Add the wet ingredients to the dry ingredients. Roughly bring the dough together with a wooden spoon.
5. Turn dough out onto a generously floured surface and knead it no more than 12 times. Pat dough into a round approximately 1/2 inch thick. Sprinkle buckle topping over the dough and pat gently into the surface. Cut into 8 wedges. Place on an prepared baking sheet.
6. Bake for 10-15 minutes, or until golden. Cool and eat!

Finding hearts in nature makes me smile.