I’ll admit, these blueberry scones weren’t a gift for anyone in the traditional sense, but they were definitely a gift for my taste buds :) I woke up craving a blueberry breakfast, so I decided to take a detour from my usual waffle route, and try my hand at making some scones. They didn’t take long at all, and they came out fluffy and not too sweet. (I made a little icing on the side for dipping, which made them even more addicting…worth it!)
What you need:
- 4 cups flour
- 6 Tablespoons sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 2 eggs
- 3/4 cup plus 2 tablespoons milk, divided
- 1 1/2 cups fresh or frozen blueberries (I used frozen this time)
What to do:
1. Preheat oven to 350 degrees and line two baking sheets with aluminum foil
2. In a bowl, combine the flour, sugar, baking powder and salt
3. Cut in the butter until the chunks of butter become small crumbs
4. In a bowl, whisk eggs and 3/4 cup milk
5. Add the wet mixture to the dry ingredients. The dough will be very stiff:
6. Gently knead in the blueberries. (I used frozen blueberries this time, which made the dough cold and a little bit tougher to work with, but they came out just fine!)
7. Mold the dough into small patties and place them on the baking sheets about an inch apart.
8. Bake at 350 degrees for about 15 minutes, until tops become golden brown.
Mix a cup of confectioner’s sugar with a VERY SMALL AMOUNT of milk–start with about a teaspoon and add more, depending on how thick you’d like your icing to be.