Blueberry Scones

Blueberry Scones 3Saturday mornings are pretty relaxed in my house. Waking up without an alarm, and taking a nice long walk before coming home for a casual breakfast and cappuccinos from our new espresso maker. I haven’t learned how to use the new espresso maker yet, so I even have a cute barista (darling husband) to make my cup of Joe. These Blueberry Scones are perfect for our weekend breakfast. They take less than 5 minutes to whisk together and taste best fresh out of the oven. Paired with a hot cup of coffee or tea, and you have a breakfast that’s better than any coffee shop and a small fraction of the price too.

Side note – I love decorating sugar. Those big delicious sugar crystals give any mildly sweet pastry a little extra oomph. Many years ago, I worked in a coffee shop. One of the bakers would set aside a blueberry or chocolate chip muffin for me, always with extra sugar on top! I guess somethings never change, because I added just-a-pinch of extra sugar to one of the scones for me.

Blueberry Scones 2Ingredients (makes 4 scones):
1 ¼ cup flour
1 tsp. baking powder
2 tbsp. granulated sugar
Pinch salt
3 tbsp. cold unsalted butter, cubed
1 egg
⅓ cup heavy cream, plus 1 tbsp. for adding decorating sugar
1 ½ tsp. vanilla
¾ cup fresh or frozen blueberries
2 tbsp. decorating or sanding sugar

Blueberry SconesPreheat oven to 400 degrees. Mix dry ingredients with cold butter, and work mixture with fingers until the texture of wet sand. Whisk together egg, cream and vanilla and add to dry ingredients. Fold in blueberries and transfer dough to a floured surface. Work into 4 inch circle, cut into 4ths and transfer scones to a baking stone or cookie sheet lined with parchment, spaced about 1 inch apart. Brush top with remaining cream and sprinkle with decorating sugar. Bake 20-22 minutes until golden; if using frozen blueberries they will take a few minutes more. Enjoy!

Walton’s Fancy and Staple

waltons fancy and stapleACL weekend is upon us! After a few long days of sun, music, eats, drinks and endless walking, I needed a little recharge to get ready to do it all again on Sunday. We took a stroll over to Walton’s Fancy and Staple on this chilly morning, for the first time feeling like cooler weather may soon be upon us.
Walking into Walton’s, much of the décor from the century old grocery and feed store was maintained in the design of the restaurant. The brick and restored wood beams are charming and southern. There are options for everyone, ranging from a long display case of pastries, brownies and macaroons, to traditional brunch dishes like biscuits and gravy and French toast. They also serve up a large variety of lunch items like sandwiches, salads, soups and have specials, daily.

waltons cortado
Walton’s serves coffee from Cuvee, a craft coffee company that roasts their beans right outside of Austin. Grab a cortado if you want all your wake up in a shorter shot or a cappuccino to sip with your brunch.




waltons shrimp and grist

~Keeping with the tradition of sampling one sweet and one savory dish, we tried the shrimp and grits and the challah French toast. Four jumbo blackened shrimp served on top of a large portion of jalapeno cheddar grits were perfectly spicy and cheesy.

waltons challah french toast

Dipped in a crème brulee batter, the Challah French toast was surprisingly light and fluffy. The fresh tangy blueberries and blackberries balanced the sweetness of the sweet batter and maple syrup.


Very popular for brunch, come early like we did, or grab a mimosa and be prepared to wait a bit.