Blueberry Scones

I like baking for people because I love the smiles I get when they eat what I made. I like the hugs that accompany the treat, and it’s a bonus if they share it and it makes others smile too. 

I like to make people happy, I like to help people, and I like when people rely on me. There is a sense of satisfaction that is unlike anything else that accompanies the delivery of a treat to someone. Some might say this is me seeking approval. I say it’s me enjoying the happiness that it brings others.

When someone relies on you, it means they trust you. They have faith that you can help them out or make their day a little better. When it comes to work, it means that I’m good enough at what I do that people trust me to complete tasks. When it comes to friendships, it means people know they can count on me, and that they enjoy being around me.

I’m a big fan of love. I think we all need more of it in our lives and I think we are sometimes afraid of it. So I’ll leave you with this quote. It’s one of my favorites and it’s something I try to tell myself every day.

“If you love until it hurts, then there can be no more hurt, only more love.”

So go love. Go make scones and go love someone. Cheers.




2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
Pinch of salt
1/2 cup unsalted butter, cold
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 heaping cup frozen blueberries
Turbinado sugar, for sprinkling


  1. Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
  2. In a food processor, combine flour, sugar, baking powder, and salt.
  3. Add in the butter and pulse until the mixture is moist but sand-like.
  4. In a small bowl, combine egg, sour cream, and vanilla. Whisk to combine.
  5. Pour wet mixture over dry, and fold until just combined. Dough should be wet but not sticky. Fold in frozen berries.
  6. On a lightly floured surface, turn out the dough and knead lightly with your hands. Work the dough together into an 8-inch round.
  7. With a large knife, slice round into wedges and transfer wedges to prepared baking sheet spaced.
  8. Sprinkle each wedge with a generous pinch of turbinado sugar.
  9. Bake for about 15 minutes, or until scones are golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
  10. Allow scones to cool for about 5 minutes before removing and transferring to a wire rack to finish cooling.