Traditional Blueberry Scones
Experience the timeless delight of traditional blueberry scones, a perfect balance of buttery richness and sweet blueberries, ideal for breakfast or a tea-time treat.
Prep time: 15 minutesCook time: 18 minutesServes: 8
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
2/3 cup whole milk
1 large egg, beaten
1 teaspoon vanilla extract
1 cup fresh blueberries
Extra flour for dusting
Coarse sugar for sprinkling
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, beaten egg, and vanilla extract.
5. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Turn the dough out onto a floured surface and gently pat it into a rectangle about 3/4-inch thick.
8. Cut the dough into triangles or use a round biscuit cutter for circular scones and transfer them to the prepared baking sheet.
9. Sprinkle the tops with coarse sugar for a crunchy finish.
10. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
11. Allow to cool slightly on a wire rack before serving.
Storage
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating
Reheat in a preheated oven at 350°F for 5-7 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
