Blueberry Scones
Blueberry Scones made with fresh blueberries and half-and-half for a tender crumb. Serve with blueberry jam and cream for an afternoon treat.
Keyword : blueberry scones, scones
Equipment
Ingredients
- 2¼ cups all-purpose flour (338g)
- 2¼ tsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- ½ tsp salt
- 6 tbsp cold butter (cut into cubes) (84g)
- 1 cup + 2 tbsp half-and-half (or milk, divided) (240ml)
- 1 cup blueberries (150g)
Instructions
- Preheat oven to 425°F (220°C). Sift together all-purpose flour, baking powder, baking soda, sugar, and salt into a large bowl.
- Cut cold butter into flour mix until it resembles coarse breadcrumbs.
- Add blueberries and half-and-half or milk. Mix with a spatula until a sticky dough forms.
- Turn onto a lightly floured surface and pat out to ¾ inch thickness. Cut dough with 2-inch fluted round cutter.
- Gather the scraps together, reshape, pat it out to ¾ inch thickness, and cut with 2-inch fluted round cutter until all dough is used up. You should get 12 to 14 scones.
- Bake in preheated oven for 20 minutes or until golden brown.
- Transfer to wire rack to cool completely.
Nutrition
Calories: 164kcal
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