Blueberry Scones – handmade scones with fresh blueberries that are light, crumbly, and delicious. With a cup of tea or coffee, they are ideal.
This blueberry scone recipe is ideal for an afternoon tea treat. One of my favorite things is afternoon tea with a cup of tea or coffee, a couple of scones with jam, and some close friends relaxing on the patio or deck.
The blueberries give the scones a slight acidity, and when served with a delicious jam and a cup of tea or coffee, you’ve got yourself the ultimate afternoon tea scones!
- Baking powder
- Unsalted butter
- Vanilla extract
With this dish, there are a few things to keep in mind. The first is that my recipe calls for eggs. They have a fuller flavor as a result of this. The portion size for this recipe is 273 calories. This recipe goes nicely with a cup of tea or coffee. I offer the following recipes for a fantastic tea party.
Make sure you’re using new baking powder if you’re having an issue with them. Also, don’t overwork the dough by kneading it too much, and use the correct amount of flour. Try making the dough the night before, chill it, and bake it the following day!
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 2/3 cup full milk
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 egg yolk, beaten, for egg wash
- Preheat the oven to 400 degrees Fahrenheit (207 degrees Celsius). Combine the flour, sugar, baking powder, and salt in a large mixing bowl. The butter is added until the mixture resembles coarse crumbs, then the egg and vanilla are added. Slowly pour in the milk. Stop adding the milk if the dough gets too sticky, and instead add a bit more flour to make the dough. Stir the mix until all of the dry ingredients are well incorporated. Add the blueberries to the mix.
- Make sure to roll out the dough to a thickness of 3/4 inch on a floured surface. Cut out the scones using a 2-inch round cookie cutter. Smooth out the surface of the scones with your hands to make them somewhat rounder on the edges. Gather the leftovers, re-roll the dough, and cut out more scones. Place the scones on the baking pans, spreading them out evenly.
- The results will be best if you brush the tops of the scones with the egg yolk. Bake scones until golden brown (around 15 to 20 minutes). Warm the dish before serving.