Blueberry Scones

Scones are a real treat and blueberry scones are one of my favorites. I love a fresh scone with a little bit of glaze to go along with afternoon (or morning) coffee.
We usually associate scones with England but most historians agree that scones originated in Scotland. It’s generally a baked item, made with flour or oatmeal. There are hundreds of variations such as additions (like the blueberries in this recipe) to glazing or frosting. There is no wrong addition when it comes to baking scones, you just need to collect a few good recipes.
Blueberry Scones Ingredients
- 4 cups all-purpose flour
- 6 tablespoons sugar
- 4-1/2 teaspoons baking powder (must be fresh!)
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons cold butter
- 2 large eggs brought to room temperature
- 3/4 cup plus 2 tablespoons whole milk, divided
- 1-1/2 cups fresh or frozen blueberries
Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.
Make sure your baking powder is fresh. If the box is older than 6 months you should probably toss it.
If you are using frozen blueberries make sure use them before thawing or you will have a blue-streaked mess.
Each scone contains about 220 calories, 9g fat (5g saturated fat), 48mg cholesterol, 274mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein.