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Blueberry Scones Recipe

Ingredients

How to make it

  • Place flour, baking powder & salt into a medium mixing bowl, and stir together. Cut chilled butter into flour mix with a pastry blender until flour is crumbly but butter is not completely incorporated--it should be coarse with little lumps of butter throughout.
  • Lightly beat egg together with milk & vanilla extract. Pour milk mixture and blueberries into flour mixture and stir only until mixture comes together into a lump. DO NOT OVERMIX or the scones will get tough.
  • *****NOTE: If you use honey, you may have to cut the liquid by a couple of tablespoons. I'd start with 1/2 cup buttermilk, then add the rest only if it is too dry to hold together.
  • Scrape dough onto a floured surface and gather it into one big ball, barely patting it together. When it can just be handled enough that it won't stick to your hands, put it onto a greased pan and pat it into a circle about 1/2-3/4 inch thick. Score into 8 wedges, if you desire, then spread topping over scones.
  • For topping, melt butter, then stir in brown sugar and flour.
  • Bake in a very hot oven (425-450) for 20-25 minutes. Since I use frozen blueberries (fresh are rarely available), it usually takes a longer time. You might want to check with a toothpick since the usual touch test might not work on these.
  • Serve immediately. These taste good cold, too, if you manage to keep them that long.

Reviews & Comments 2

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    " It was excellent "
    gapeach55 ate it and said...
    Sounds delish!
    Was this review helpful? Yes Flag
    " It was excellent "
    rdh14 ate it and said...
    Just tried these... with a couple of family needed variations...used AP flour and had to use a kitchen aid stand mixer, very carefully, because of my bad hands. That said, about the most tender scone I've had in a million years. I actually doubled the recipe off the bat, thank god..they are fantastic. Used frozen berry mixture of rad and black raspberries and blueberries. A keeper!
    Was this review helpful? Yes Flag

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