Blueberry Scones

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.



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