Blueberry Walnut Scones

Pride & Prejudice, a timeless classic you could watch over and over. Don't believe me, the Veron women have been watching it annually for about 10 years. And I'm not talking about the shortened, hollywood version with Keira Knightly. I'm talking about the 5+ hour A&E version with Colin Firth. Not only does the movie mirror the words & descriptions of the book, but makes you want to put on a corset & jump back in time.

How does this relate to food? Tea and scones of course, you can't get more girly than a tea party! (sorry Bingham) A couple of years back, I recruited another P&P die-hard fan, my friend, Holly. The 2 of us decided to get together, back some scones, drink some tea, and watch the old favorite.

Blueberry Walnut Scones
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, frozen
1/2 cup dried blueberries
1/2 cup chopped walnuts
1/2 cup sour cream
1 large egg


First things first, preheat the oven to 400 with the rack in the lower-middle position.
Mix all your dry ingredients first: flour, sugar, baking powder, baking soda, & salt
Grate the frozen butter into the dry mix (make sure its frozen, this is key to flaky scones). Work in the butter with your fingers until the mixture looks like course meal.
Stir in the raisins & nuts. After whisking sour cream & egg in a separate small bowl add to the larger mixture. Stir until dough clumps, then use your hands & bowl to form the dough into a ball.

On a lightly floured surface, path the dough into a 8in diameter circle that's about 3/4 inch thick.

Sprinkle with sugar to make it look scrumptious, then cut into 8 triangles.

Bake on a greased cookie sheet for 15-17 min (1 inch apart).

"Handsome enough to tempt me!"