I make this blueberry scone recipe for my daughter who loves blueberries. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.
Ingredients
- all-purpose flour: 3 cups
- white sugar: 0.5 cup
- baking powder: 3 tsp
- baking soda: 0.25 tsp
- salt: 0.5 tsp
- butter: 0.5 cup
- whole milk: 0.66667 cup
- eggs: 2 piece (beaten, divided)
- dash vanilla extract: 1 piece
- frozen blueberries: 1 cup
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
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Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
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Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
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Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
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Bake in the preheated oven until golden brown, 15 to 20 minutes.
