Blueberry Scones

I love blueberry scones. I used to buy them along with my morning coffee all the time, which got a little expensive. I never thought about making my own until I stumbled across a recipe for blueberry scones on Garnish with Lemon. As soon as I saw them, I knew I had to try to make them.

These scones are so delicious. They are just a little crunchy around the bottom edges, but light and crumbly on the inside, with little bits of juicy blueberry in each bite. They're sweet, but not too sweet, and great with a big mug of tea or coffee. They're even better than the ones that I used to buy. My husband loved them too. We had to ration them, otherwise they would have been gone within the day.

Ingredients:

• 2 cups of all-purpose flour
• 5 tablespoons of white sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1/3 cup of butter, chilled and cut into small pieces
• 1 teaspoon of pure vanilla extract
• 1/2 pint of blueberries
• 1 1/4 cup of heavy cream, divided

Preheat the oven to 400 degrees.

Put the flour, 4 tablespoons of sugar (reserve 1 tablespoon for topping the scones), baking powder and salt into a food processor and mix the ingredients together. Add the butter and pulse to mix it until the contents become crumbly.

Transfer the mixture to a large bowl. Toss the blueberries into the flour mixture until they are coated. Add 1 cup of the cream (reserve the remainder for brushing on top of the scones) and the vanilla extract and stir until the ingredients are just combined. Be careful not to over-mix the dough.

Transfer the dough to a floured surface and form it into a 6 inch by 6 inch square. When I made it, the dough was super crumbly and it was a bit hard to keep it all together. I thought I had done something wrong, but what makes the dough hard to work with the dough before it's baked is what makes it light and crumbly after it's done, so not to worry.

Use a pizza cutter to cut the dough into quarters, then cut the quarters in half diagonally to form triangles. Brush them with the remaining cream and sprinkle the remaining sugar on top of the scones.

Place the triangles on an ungreased baking sheet and bake for 20 minutes at 400 degrees, or until the dough turns nice and golden brown. Try not to eat them all in one sitting!

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I shared this on:

Sugar and Dots | Craftberry Bush | Shaken Together

Addicted to Recipes | Under the Table and Dreaming

One Tough Mother | Chef in Training | Savvy Southern Style