This scone recipe from Bon Appetit is so versatile and is the same recipe I used for the Chocolate Chip Scones. I added frozen blueberries for a change of pace and although it made the batter a little stickier than usual it turned out well. I would even add white chocolate chips in with the blueberries, but alas my family does not enjoy that combination of flavors.
Blueberry Scones (makes 12-14)
- 2 cups all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) chilled salted butter, diced
- 1 cup frozen blueberries
- 1/2 cup (or more) chilled whole milk
- 1 large egg
- 1 tablespoon vanilla
- Turbinado (coarse) sugar for sprinkling
Preheat the oven to 400 degrees.
Sift the flour, sugar, baking powder, and salt together in a large bowl. Add the butter and mix with your hands until a coarse crumbly texture forms.
Add the blueberries. Whisk the egg, vanilla, and milk in a small bowl with a fork. Gradually add the wet to the dry ingredients, mixing with the fork. Add more or less milk depending on the dough formation.
Place 1/4 cup balls of the dough onto a baking tray and sprinkle with the coarse sugar. Bake for ~22 minutes or until a tester comes out of the middle clean. Serve alongside some fresh fruit and you have a delightful breakfast.