Last week I was asked the same question twice, by different people: “are blueberries really that great?” I was (and still am) a little confused, why in such a short period of time different people were so curious about blueberries, which have been around for so long. I still do not know the reason for the sudden interest. It might be related to the perceived new 2017 purple food trend (blueberries are almost purple, right?).
Regardless of the reason, I decided to investigate more about this delicious fruit in order to give an educated answer. Blueberries are known for being packed with antioxidants and having a low glycemic index. Big words, but what does that mean? Antioxidants help prevent cell damage from oxidants and glycemic index is basically a number that tells us how much a food affects our blood sugar. In addition, they may help boost memory function due to its anthocyanins and flavonoids content, they have vitamin K, vitamin C and are a good source of fiber! Furthermore, blueberries have been associated with cardiovascular benefits.
Yes, blueberries are great, they are tiny yet powerful. I would recommend adding them to your diet, since they have health benefits, but most importantly are delicious and versatile. You can add them to overnight oats, make smoothies, bake with them, or even better, eat them raw. Blueberries, like other fruits, will provide you with the best flavor and nutritional benefits in their raw state. Nevertheless, since it was Easter weekend, I decided to treat myself to my favorite and easiest blueberry scone recipe, which follows.
Ultimate Blueberry Scone Recipe
Total time: 40 minutes
Yields: 12-14 scones
Level: Easy
Ingredients:
4 cups All purpose flour
6 Tablespoons sugar
4 Tablespoons baking powder
½ teaspoon salt
½ cup cold butter
1 cup milk
1 ½ cups blueberries (fresh or frozen)
1 egg (optional)
Instructions
1. Preheat oven to 400 F.
2. Sift together flour, baking powder, and salt. Then mix in sugar.
3. Cut your butter into small pieces (or grate it, but make sure it stays cold). Add the butter to dry ingredients, cut in the butter until the mixture looks like coarse crumbs.
4. Gently fold in the blueberries (it is important to be careful in order to avoid mashing the blueberries).
5. Make a dwell in the center and add the milk.
7. Lightly flour a surface and press the dough into a rectangle. Cut diagonally to get 3-inch triangles. Then place scones on baking sheet.
9. Bake for 20-25 minutes or until brown and done. Let scones cool and enjoy.
10. Also optional but highly recommended: eat scones with coffee or tea.
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