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.
buckle topping –
- 1/3 cup sugar
- 1/2 cup flour
- 1 1/2 t cinnamon
- 1/4 cup butter, room temperature
- 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
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- 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.
- 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.
- Add the wet ingredients to the dry ingredients. Roughly bring the dough together with a wooden spoon.
- 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.
- Bake for 10-15 minutes, or until golden. Cool and eat!