These scones are savory and just enough sweet. The brie brings a nice little tangy bite to them and makes them good for a day like today - rainy and overcast - a day for mulling things over. It's a good scone for that.
Make them with a cup of earl grey tea and you're all set.
Blueberry Brie Scones
adapted from the recipe by Completely Delicious
1. Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
2. In a food processor, combine the flour, sugar, baking powder, and salt.
3. Remove the butter from the freezer and immediately chop into small pieces. Add the butter to the flour mixture in the food processor and pulse until butter is roughly the size of small peas.
*If you don't have a food processor (or can't find the lid to yours...like me), you can use a pastry cutter or knife to cut the butter into the dry ingredients until butter is roughly the size of small peas.
4. Combine the milk and beaten egg in a separate bowl. Add to the flour and butter mixture.
5. Stir until the mixture comes together into a sticky dough. Add the blueberries and brie pieces and fold in gently until incorporated.
6. Pat out dough on a lightly floured surface to about and inch thick. Cut into triangles or rounds.
7. Place the cut dough into the freezer for 10 minutes.
8. Remove the dough from the freezer and place on the prepared sheet pan. Brush with milk and sprinkle with coarse sugar.
9. Bake until golden, about 15-20 minutes. Let cool for a few minutes on the pan and then serve immediately.
Enjoy, my friends!
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