These breakfast and brunch delights are bursting with blueberries in every bite, perfect for slathering with butter or jam. They're absolutely scrumptious with crumbly edges and moist, buttery insides. Add a pinch of sugar on top for that extra crunch!
To make 8 scones:
Ingredients
2 cups all-purpose flour
1/2 cup sugar
2-1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1 large egg, room temperature
1/2 cup whole milk
1-1/2 cups fresh or frozen blueberries
Instructions
1. Dry Ingredients: Preheat the oven to 400 degrees. In a bowl, combine the flour, sugar, baking powder, and salt. Grate or finely cut the cold butter into small chunks and dump into the flour mixture (the smaller they are, the easier it will be to combine with the flour). As you add the butter, use your fingers or a spatula until the mixture forms small crumbs. Place mixture in the refrigerator while you mix the wet ingredients.
2. Wet Ingredients: In another bowl, whisk the eggs and milk (make sure to leave about 1 tbsp of milk for later!) together. Take out the flour mixture and drizzle the wet ingredients over the dry ingredients. The dough will become slightly moistened. Add the blueberries and gently fold them in so they aren't crushed.
Left: Separate wet and dry ingredients. Middle: Combining wet and dry ingredients (may be tough at first). Right: Blueberries gently incorporated in dough to prevent smushing!
3. Form the Dough: Turn the dough onto a lightly floured surface with floured hands and form it into a ball shape. Flatten the dough into an 8 inch circle and cut it into 8 wedges with a sharp knife or bench scraper. Place each wedge 2-3 inches apart on a lined or greased baking sheet. Brush the tops with the remaining milk. For extra crunch, sprinkle with a pinch of sugar (coarse works best).
Left: Cut dough into 8 wedges with bench scraper. Right: Brush scones with milk.
4. Baking: Bake for 20-25 minutes until the edges and tops are golden brown. Remove from the oven and cool. Add extra sugar on top if desired. Enjoy!
Link to my post on the history & culture of scones.
Link to my post on the chemistry & science behind scones.
Comments