These scones bake up perfect and go wonderfully with coffee or tea. You can add in other berries, nuts or flavorings and use this recipe as a guide. These scones freeze well, too.
- 4 cups flour
- 1 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup butter (cut into small cubes)
- 1 cup fresh blueberries
- 1 1/2 cups milk
- water (for brushing)
- sugar (for sprinkling on top)
- Preheat the oven to 350 degrees F.
- In the work bowl of a food processor with the chopping blade, combine the flour, sugar, baking powder and salt.
- Dot the surface with the cubes of butter and pulse 2-3 times. Process until the butter is incorporated, about 30 seconds. Turn out into big bowl.
- Stir in the milk and gently stir in the blueberries. Mix lightly to form a cohesive dough.
- Turn out onto board, knead two or three times until the dough comes together in a ball. Shape into a disk about 1 and 1/2 inches thick. Cut into 12 pieces. Brush each piece water and then top with sugar for an extra crunchy and golden crust.
- Bake on a parchment lined baking sheet, at least 1 inch apart, for 20-25 minutes, until the tops are lightly golden. Let the scones cool on a wire rack. These are best the day they are made, but last well the fridge or at room temperature for a few days.
- If you want to bake these later: Shape the scones and each piece on a parchment lined baking sheet at least 1 inch apart. Freeze for up to two days. When ready to bake, preheat the oven and brush with water and sprinkle with sugar. You can bake these scones directly from frozen, just make sure to spread this batch between two large baking sheets so that their is plenty of room between them.
|Calories390Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.