five minute blueberry scones

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In honor of Miss Fats’ recent house guest, she’s crazy editing the crap out of her photos and sharing the easiest, most impressive 5 minute breakfast recipe.  Never mind the photo nonsense (it’s a dumb joke for her most design-y friend out there).  But definitely pay attention to this quick little scone recipe.  Miss Fats’ blueberry scones are no-fuss heaping piles of flakey pastry goodness.  These guys only require one bowl, five minutes, and can be easily adapted to any ingredients you have on hand.  Feel free to throw down other berries, nuts, chocolate, whatever.  It’s a mini recipe, so it serves up four appropriately massive weekend-coffee-drinking-scones.  No left overs.  Don’t even bother: just embrace your perfect portion of fresh baked goods.

Blueberry Scones:
4 large scones

1 cup flour
1 tbs brown sugar
1 tbs sugar
1/2 tbs baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp ground ginger
1/4 cup cold butter cut into pieces
1/2 cup heavy cream or milk
1/2 pint blueberries

1. Preheat oven to 425.  In a large bowl mix together flour, sugars, baking powder, salt and spices.  Using a pastry blender or two knives, cut the cold butter into the dry ingredients until you form large pea-size pieces.  Add milk and blueberries and stir until just combined (careful not to overwork the dough or mash the blueberries).

2. Spoon 4 heaps of dough on to a baking sheet and sprinkle with a little white sugar if desired.  Bake for approximately 10-12 minutes or until the tops are golden brown.

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Boom. Impressive weekend breakfast that takes minutes.  Miss Fats can tell you that these scones make quite the impression on those sleepy house guests.  You will essentially be Martha fucking Stewart if you serve these up warm with a cup of coffee in a house now filled with delightful pastry smells. The only bummer about this recipe is that they don’t keep super well.  Ok, they’re fine the next day. But let’s get real: there is nothing better than a warm, flakey, fresh-baked scone.  And Miss Fats likes to think that because the recipe is so small, you can handle just eating them all. Get over it.

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