Most beach town folks are early birds; we rise with the sun and wind the day down as the sun sets.
My mornings begin as the sun’s rays shine through my loft windows and the smell of freshly brewed coffee (pre-set the night before, of course) makes its way from the kitchen and into my bedroom.
It usually takes me a while to physically get out of bed, so I don’t leave myself much time for breakfast. Luckily, I’ve devised a system where I can laze around in bed and have breakfast, all while being on time! My secret? Having breakfast treats ready to go on my way out the door and to the beach.
I like to make blueberry scones the day before and enjoy them the next morning. These scones are buttery, sweet and moist, and the middle layer of fruit ensures that every bite is bursting with blueberry flavor.
You can absolutely use other fruit and preserves, but blueberry is my favorite!
- Preheat oven to 400 degrees.
- In a stainless steel bowl, whisk together flour, 1/3 cup sugar, cinnamon, baking powder, baking soda and salt. Grate frozen butter into flour mixture on the large holes of a grater. Work in the butter with your fingers quickly and gently before the butter gets soft. Set aside.
- In a small bowl, whisk together sour cream and egg until smooth.
- Add egg mixture to dry ingredients. Use your hands to combine all the ingredients until the dough clumps together.
- Place half the dough onto a clean, lightly floured surface. Pat into a 7” circle about ½” thick. Spread the preserves over the top of the dough. Add blueberries on top of the preserves and sprinkle 1 teaspoon of sugar over the berries.
- Place the remaining dough mixture over the blueberries and pat the dough down. Use one hand to cradle the edges while your other hand pats the dough down.
- Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 6 triangles. Place on a lined cookie sheet.
- Bake for approximately 20 minutes. Let cool for 10 minutes and serve warm or at room temperature.