Welcome to a world of cozy baking with these Traditional Blueberry Scones. Perfect for breakfast or a delightful afternoon treat, these scones are bursting with fresh blueberries and topped with a delightful sugary crunch. Let's dive in and create something special!
Starting with all-purpose flour, it forms the base of your scones, providing structure. Granulated sugar sweetens the dough and balances the tartness of the blueberries. Baking powder is your leavening agent, helping the scones rise to a fluffy texture. A touch of salt enhances the flavors.
You'll also need unsalted butter, which is crucial for creating that tender, flaky texture. Make sure it's chilled so it melts in the oven, not in the dough. Whole milk brings moisture, while a large egg adds richness and acts as a binder. A splash of vanilla extract elevates the aroma and flavor. Of course, the star of the show is fresh blueberries, lending their sweet-tart juiciness.
These blueberry scones are delightful on their own, but you can take them up a notch by serving them warm with a pat of butter or a dollop of clotted cream. They also pair wonderfully with a tart lemon curd or even a light drizzle of honey for extra sweetness.
First up, preheat your oven to 400°F (200°C) and get your baking sheet ready with parchment paper. This ensures even baking and prevents sticking. In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, and salt. This step helps distribute the baking powder evenly.
Now, add in the cubed butter. Here’s where you can use a pastry cutter or your fingers to work it into the dry mix. Aim for a texture that looks like coarse crumbs — this is key for the scone's flaky consistency.
In a separate bowl, whisk together the milk, beaten egg, and vanilla extract. Making a well in the dry mixture, pour in your wet ingredients. Stir gently just until everything comes together. Overmixing can make the scones tough, so go easy.
Time for the blueberries! Fold them in carefully to avoid squishing them too much. Turn the dough out onto a floured surface and pat it into a rectangle about 3/4-inch thick. You can cut the dough into triangles or use a round biscuit cutter, whichever shape you fancy.
Place your scones on the prepared baking sheet and sprinkle the tops with coarse sugar. This not only adds sweetness but gives a lovely crunch. Bake for 15-18 minutes, or until they're golden brown and a toothpick comes out clean. Let them cool slightly on a wire rack before indulging.
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