These blueberry scones have a delightfully soft and flaky center, with an outer shell that has a delicious crispiness to it. Enjoy them for breakfast with your morning coffee or as an evening snack with a cup of herbal tea, but be sure to smother them with some soft butter or sweet jam.
Ingredients
1/2 cup 3.25% milk -room temperature
1 large egg -room temperature
1 tsp vanilla
1/2 cup unsalted butter -cold and cubed
2 cups flour
3 tsp baking powder
1/3 cup sugar
1/2 cup frozen wild blueberries
1 tbsp milk
7-9 tbsp icing sugar
Bakers tip: Freeze your scones
Frozen scones are great to have on hand and they're ideal for when you're in need of a quick and easy breakfast. To ensure they stay fresh in the freezer, wrap them individually in tin foil and put them in a container. When the time comes, pre-heat the oven to 325 degrees F and bake the scone in the tin foil for 5-10 minutes. I like to open the tin foil partially.
Directions
- Line a large cookie sheet with parchment paper.
- Pre-heat the oven to 350 degrees F.
- Whisk together the milk, egg, and vanilla. Set aside.
- Put the butter in a large bowl.
- Put the flour, baking powder, and sugar into a sifter. Sift the dry ingredients on top of the butter.
- Cut the butter into the dry ingredients.
- Mix in the blueberries.
- Pour the wet ingredients into the dry ingredients and mix together using a spoon.
- Knead to incorporate the ingredients. Don't overwork the dough. The ingredients don’t have to be fully combined.
- Flour a hard surface and place the dough on top. Dust the top of the dough with flour too.
- Flatten the dough till it’s roughly 1 inch thick. Keep the dough in a circle.
- Using a sharp knife or pastry cutter, cut the dough into 8 triangles.
- Place on the parchment paper.
- Bake for 22-24 minutes.
- Place the scones on a wire rack to cool.
- When the scones are cooled, whisk together the milk and icing sugar until smooth.
- Drizzle the icing on top of the scones.
Comments