Fresh Blueberry Scones
Blueberries are probably my favorite breakfast fruit, sorry bananas. When blueberries are in season Fresh blueberry scones are my #1 go to breakfast biscuit.
Ingredients for Fresh Blueberry Scones
- ½-¾ pint of fresh blueberries
- ¾ cup whole or buttermilk
- 1 egg – beaten
- 2 cups all purpose flour – sifted
- 2 Tbs granulated sugar
- 1 Tbs baking powder
- ½ tsp salt
- 1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled
Directions for Fresh Blueberry Scones
Preheat oven to 425°.
In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal.
You can also come into the 21st century and use a food processor for these first steps. Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.
Add the blueberries and gently stir to distribute the berries throughout the mixture.
Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.
Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.
Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.
Place the scones onto an ungreased baking sheet, leaving space between each.
Bake for 7 minutes then turn scones over and continue to bake for an additional 5-8 minutes until done and cooked through.
Serve warm with butter.
Here are few items to help make this recipe:
OXO Good Grips Dough Blender with Blades
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
You can’t beat scones and butter in the morning, not so sure about those round things but they were sweet. 5 paws
Ingredients
- ½-¾ pint of fresh blueberries
- ¾ cup whole or buttermilk
- 1 egg - beaten
- 2 cups all purpose flour - sifted
- 2 Tbs granulated sugar
- 1 Tbs baking powder
- ½ tsp salt
- 1/3 cup butter = 5 1/3 Tbs- cut in small cubes & chilled
Instructions
- Preheat oven to 425°.
- In a large bowl combined the flour, sugar,baking powder and salt. Add the butter and with a pastry cutter cut the butter into the flour until you have a mixture that resembles cornmeal. Add the blueberries and gently stir to distribute the berries throughout the mixture.
- Add the milk and beaten egg and very gently stir to combine all the ingredients into a dough.
- Scrape out of the bowl onto a lightly floured surface and very gently knead 5-10 times.
- Cut the dough in half and form each half into a flattened round and cut each round into 6 pie shape pieces.
- Place the scones onto an ungreased baking sheet, leaving space between each.
- Bake for 7 minutes then turn scones over and continue to bake for an additonal 5-8 minutes until done and cooked through.
- Serve warm with butter.
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