Scones---Blueberry Friday!

If you've ever had a typical English breakfast, then you know what scones are. Think of an English breakfast biscuit, but on the sweet side. I like scones, especially when I discovered that on the Star Trek series, Deep Space Nine, it was the favorite breakfast dish of Dr. Bashir, one of the main characters on the show. Scones are a dense, rich pastry of Scottish origin, where it has been served since 1513. In Scotland it evolved as a quick bread that made its way to English tables to accompany tea. They come in several versions including soda scones (made with baking soda), potato scones, or griddle scones (which are cooked on a griddle). Some say the word "scone" comes from the ancient capital of Scotland (Scone, Scotland), where ancient Scottish monarchs were crowned.

My Seattle friend, Paul Goldstein, has a sweet tooth for scones. And this is his recipe. Now, scones come in various shapes: triangles, rounds and squares, with round being the most popular these days. They are sweet since the often contain such fruit as raspberries, cranberries, raisins. etc. Although this recipe calls for blueberry scones, you can use whatever flavored scones you like. Also, you can bake your own scones, but Paul goes the easier route---just buy them at the store or supermarket. An 18-ounce pack will yield you six scones. This is a very easy recipe to make that you can enjoy either for breakfast or as a quick dessert. Either way you can't go wrong.


2 blueberry scones
1 pint vanilla ice cream (preferably French vanilla)
1 pint blueberries, or more if desired
Whipped cream

1. Cut the scones in half. Spoon ice cream about 1/2-inch thick over each scone.
2. Place blueberries around the outside of the scones and then top with a generous amount of whipped cream. That's it.
    Yield: 4 servings.

Photo: courtesy of Bulldog Baked Goods
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