Blueberry Coffecake Scones

My Sweetheart loves to cruise (on Royal Caribbean) We have been to the Caribbean several times, but my favorite route departs from Vancouver and cruises up to Juneau, Alaska. It was there I found my happy place. It isn't easy to get to, but totally worth the trouble.

We boarded a seaplane in Juneau, 

flew over seven glaciers.

Before landing at the Taku Glacier Lodge.

We were greeted by the aroma of salmon grilling.
Our delicious meal was topped off with the best
 fresh blueberry scones I have ever eaten. 

We kept an eye out for the bears on our stroll up to a waterfall, but what I found was the Cook's cabin and Gift Shop. (Of course I found the Gift Shop.) They were looking for a cook. If I didn't have adorable grandchildren I would still be there. (Sorry, Sweetheart!) If I go missing, look there first. 

I brought the Blueberry Scone recipe back for you.
It's another required item on our Easter menu.

Preheat over to 375 and gather your ingredients.
You can use fresh or frozen blueberries.

Mix dry ingredients together in a large bowl

Cut in cold butter. You can use two knives to cut in the butter

if you don't have this dohicky.

Until coarse or pea-size bits. You don't want it smooth. 

Beat two large eggs with milk, vanilla, and lemon zest in a small bowl.

Add the egg mixture to the flour mixture, stirring to combine. 

The mixture will be sticky. Stir in blueberries

Press into a 9" circle on lightly greased baking sheet. I just use an old beat-up pizza pan.
I stop at this point and bake and sprinkle with powdered sugar when it has cooled.
. If  you like a little more sweet add the coffeecake topping below.

Mix together dry ingredients

Cut in butter until crumbly.

Sprinkle topping over dough.

Cut the dough into eight wedges (makes it easier to cut when it's baked)

Bake at 375 for 30-35 minutes until lightly browned.
Cool on a wire rack for 15 minutes. Recut if necessary.
I usually turn it into 16 pieces.

BLUEBERRY COFFEECAKE SCONES

Heat oven to 375 degrees. Lightly grease a baking sheet (or do as I did, and use a well-seasoned baking stone) and set aside.
Mix together in a large bowl:

2 1/4 cups all purpose flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

Cut into the mixture, until the mixture is course:

1/2 cup (1 stick) cold unsalted butterIn a smaller bowl mix together:

2 large eggs

1/4 C milk

1 tsp vanilla

1/4 tsp grated lemon peel
Add the egg mixture to the flour mixture, stirring to combine. (The dough will be quite sticky.)

Gently fold into the dough:

1 1/2 C fresh or frozen blueberries (or blackberries!!)

Lightly flour your hands and pat the dough into a 9" circle on the baking sheet.

Prepare the topping by mixing together:

3/4 C all purpose flour

1/4 C brown sugar

1/8 tsp cinnamon

1/4 C cold unsalted butter (cut into the mixture) 

Sprinkle the topping over the dough.

Using a serrated knife, cut the dough into 8 wedges.

Bake 30-35 minutes, until lightly browned and a cake tester comes out clean.

Place on a wire cooling rack for 15 minutes. If necessary, re-cut the wedges with the serrated knife. Can be served warm or cool. Store in an air-tight container