Ingredients
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2 cups All-purpose flour
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1/4 cup Granulated sugar
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2 1/2 Teaspoons baking powder
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1/2 Teaspoon salt
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1/2 cup Unsalted butter
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1/2 cup Milk(whole milk is best)
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1 Large egg
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1 teaspoon Pure vanilla extract
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1 cup Frozen Blueberries
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1/2 cup Powdered sugarFor the glaze (optional)
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1-2 tablespoons MilkFor the glaze (optional)
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1/2 teaspoon Pure vanilla extractFor the glaze (optional)
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- 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.
- 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.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- 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.
- 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.
- 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.
- Cut the circle into 8 wedges (like a pie) and transfer them to the prepared baking sheet.
- 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.
- 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.
- 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.
- 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.
