Blueberry Scones
Sweet-tart and tender, these blueberry scones are a wonderful treat for breakfast or tea time.
Servings: 8
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter very cold
- 2 eggs
- 3/4 cup milk
- 3/4 cup blueberries
- 2 tablespoons sparkling sugar optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or nonstick baking mat.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and baking soda.2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon baking soda
- Grate the butter into the dry ingredients or cut in using a pastry blender or two knives.8 tablespoons unsalted butter
- Separate the eggs and set aside the whites. Beat the yolks with the milk and pour into the dry ingredients. Mix with a spatula until just combined (it will be sticky). Fold in the blueberries.2 eggs, 3/4 cup milk, 3/4 cup blueberries
- Flour a work surface and scoop out the scone dough. Knead a few times, adding just enough flour to prevent sticking.
- Pat dough into a circle about 8 inches in diameter. Cut into 8 wedges. Transfer to the lined baking sheet and brush with the reserved egg white (you will not use it all). If desired, sprinkle scones with sparkling sugar.2 tablespoons sparkling sugar
- Bake for 15-18 minutes, until golden brown. Let cool briefly and serve.
