Red, White & Blue Scones (Ultimate Recipe Swap: 4th of July)

I’m not sure if it’s the school teacher genes in my DNA or what, but I get kinda giddy about color coding. Primary colors make me smile. I’ve even owned a snowman-embroidered cardigan in my time. And planning food to match a holiday? I’m all over that.

How can you celebrate the Fourth of July without some red, white, and blue food? Seriously.

Longtime readers will remember the Red, White, and Blue Cake Pop fiasco of last year. Yes, well. Let’s say it was one of my more ambitious, though ill-conceived, moments.

This Independence Day, I’m still relishing in the color scheme, but this year, I think we have a winner.

Red, White, and Blue Scones

Oh my! These were good. And they were incredibly freezer-friendly. And they were also incredibly fattening. But, oh my! These were good. Talk about Old Glory!

This recipe makes a huge quantity of scones that will just melt in your mouth. Bake them and enjoy right away. Bake and freeze. Or, mix and form the batter and then flash freeze them for instant morning happiness.

Red, White, and Blue Scones

5 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 sticks butter
2 to 2 1/2 cups half and half
1 cup raspberries
1 cup blueberries

In large mixing bowl combine flour, sugar, baking powder, and baking soda. Cut in butter with a pastry blender. Or use the food processor in batches to cut in the butter quickly. Gently mix in half and half, just until mixed. Fold in berries.

On a lightly floured surface, pat dough into a 2 inch thick rectangle. Cut into 16-20 squares, depending on how big you want them. Place on a parchment or silpat-covered tray, keeping the scones about 2 inches apart. These will spread a fair amount.

If baking right away, bake for 10-15 minutes in preheated 400° oven. Cool slightly before serving.

If preparing ahead of time, flash freeze on a tray. Once solid, transfer to ziptop freezer bag. Bake according to directions, increasing baking time if necessary. (Baked scones can also be frozen in a ziptop freezer bag.

What’s a dish you like to prepare for the Fourth?

Share it on Ultimate Recipe Swap! Here’s how to participate in:

1. Post your recipe on your blog. Please mention www.lifeasMOM.com in your post so that your readers know where all the other good recipes are hanging out. Then, come back here to add the link to your post to Mr. Linky below. (Find instructions for Mr. Linky here.) OR

2. If you don’t have a blog, simply post your recipe or tell us about it in the comments section.

3. Above all, please stick to topic. Most weeks there is a theme, this week is the Fourth, of course! (And if you don’t observe the Fourth, feel free to share a favorite summer recipe.)

Next week: Recipes to Cool Off with.