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Blueberry Scones

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2 cups All-purpose flour
1/4 cup Granulated sugar
2 1/2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 cup Unsalted butter
1/2 cup Milk (whole milk is best)
1 Large egg
1 teaspoon Pure vanilla extract
1 cup Frozen Blueberries
1/2 cup Powdered sugar For the glaze (optional)
1-2 tablespoons Milk For the glaze (optional)
1/2 teaspoon Pure vanilla extract For the glaze (optional)

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Blueberry Scones

  • Medium



  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. If you’d like to add a touch of lemon flavor, you can also add the lemon zest at this point.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  6. Gently fold in the blueberries. If you’re using frozen blueberries, you can add them directly to the dough without thawing, but they may cause the dough to become a bit colder.
  7. Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Form it into a circle that’s about 1 inch (2.5 cm) thick.
  8. Cut the circle into 8 wedges (like a pie) and transfer them to the prepared baking sheet.
  9. Bake in the preheated oven for about 15-18 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times may vary depending on your oven.
  10. While the scones are baking, you can prepare the optional glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth glaze.
  11. Once the scones are done, let them cool on a wire rack for a few minutes. Drizzle the glaze over the top while they’re still slightly warm.
  12. Serve your delicious blueberry scones and enjoy!

These scones are best when fresh but can be stored in an airtight container for a day or two. You can also freeze them for longer storage.

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