Blueberry White-Chocolate Scones

Just. So. Delectable.
Plus they whip up in a hurry- just in time for coffee with a friend (or several).

Here's my Basic Scone recipe:
2 Cups flour
1 TB baking powder
2 TB sugar
1/2 tsp salt
1/2 C butter (cold)
1 egg
2/3 Cup milk
[* For blueberry-white-chocolate scones, you will also need (gasp!) blueberries and white chocolate (about 1/2 cup of each).  This time I just used white chocolate chips.  The blueberries I use are the tiny wild ones, that you can buy frozen in bags (Presidents Choice organics brand- so tart and perfect!).  I keep the berries frozen until I add them, so they hold their shape, moisture and color while baking.]

Preheat oven to 425F.  Combine the dry ingredients.  Cut in the butter until crumbly.  This is easier done, if the butter is at room temperature, but you get a flakier result if the butter is straight from the fridge.  It's worth the extra minute of cutting in.  In a small bowl beat the egg slightly.  Pour almost all the egg into the dry ingredients.  Add the milk, and fork it all together (and use your hands), just until pretty smooth.  Don't overdo the kneading.  On a lightly floured surface roll (or just pat out) a circle about 8 inches wide.   [*If you are going to add blueberries and white chocolate, you will instead make two circles of dough and then sandwich the berries and chocolate between them.]
Spread the last bit of the egg over the dough with your fingers, and sprinkle with coarse sugar.  Cut into eight wedges.  Place the wedges on a sheet and bake for 12 to 14 minutes, until golden brown on the edges.  Remove to cool on a rack.  Instead of sprinkling the sugar you could melt white chocolate and drizzle it overtop.

The traditional way to eat plain scones is with preserves or jam and a dollop of whipped cream.   Obviously, with tea.

Scones are best when eaten while still warm- at their flakiest.  There's never any problem with left-overs around here!