sunday sweets {blueberry scones}

I know I've been slacking a little bit on my "sunday sweets" lately, but I've been trying keep desserts out of the house {i have to fit in a dress soon}. However, our Farm Box keeps sending us blueberries, and we've been trying to make lots of cocktails out of them but I needed something that would take care of the majority. These were the perfect solution.

Rose Bakery to the rescue again. Scones have always been one my favorite "on the go" breakfasts, but it's important that they the sugar is balances, never good to get an overly sweet scone. These are actually kind of healthy for you, sort of. They really don't use that much sugar, and I put a pretty generous amount of wheat germ in them.

Try making these for the perfect breakfast or tea party!

Ingredients:

3 1/2 cups flour

{about} a handful of wheat germ

2 heaping tablespoons baking powder

2 heaping tablespoons superfine sugar

1 teaspoon salt

grated zest of one lemon or orange

1/2 cup butter

2 handfuls blueberries

2 eggs

1 1/4 milk

1 tablespoon light brown sugar

Directions:

1. Preheat oven to 400 degrees and grease a baking tray.

2. Sift the plain flour into a bowl, add the wheatgerm, sugar, and baking powder. Cut the butter into cubes and add to the mixture. Mix, using your hands, until the mixture resembles fresh breadcrumbs.

3. Mix in your zest. Add blueberries and mix well, but carefully.

4. Beat one egg in a measuring cup, then add enough milk to reach 1 1/4 cup. Make a well in the middle of your dry mixture, and pour the milk and egg in. Using a fork, work the wet ingredients into the dry. Finish by hand but without overworking the mixture. Just lightly bring everything together in a firm but soft dough. If the dough is too dry add milk, if too wet, add flour. It should not be sticky at all.

5. On a lightly floured surface, pat or roll dough into a solid shape about 1 1/4 inches thick.

6. Using a 2 inch cutter, cut the dough into rounds and place them on the greased backing pan. Beat the remaining egg and use as a glaze over the scones. Sprinkle with brown sugar.

7. Bake about 15-20 minutes until golden.