Blueberry Scones
Blueberry scones are light and airy, with a crusty bottom and golden brown top. They are simple to make, incredibly delicious and will make you feel like a master baker!
Yield: 8 servings
Ingredients
- ½ cup skim milk (see notes)
- ¼ cup granulated sugar
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups Bob’s Red Mill organic all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons unsalted butter, cold and cut into small pieces
- 1 cup blueberries
- 1 large egg white, lightly beaten
- 2 tablespoons granulated sugar (or coarse brown sugar)
Instructions
- Preheat oven to 375.
- Combine milk, sugar, lemon rind, vanilla and egg in a medium bowl. Stir well with a whisk.
- In a separate large bowl, combine the flour, baking powder and salt, mixing well. Cut in butter with a pastry blender until the mixture resembles small peas. (See notes below for details.)
- Add the milk mixture and stir until just combined. Gently fold in the blueberries. The dough will be sticky.
- Flour a clean surface and turn out the dough. Sprinkle extra flour on top of the dough then shape into an 8-inch circle, patting to make sure it’s an even thickness.
- Cut the dough into 8 wedges. Place each wedge on a baking sheet coated with cooking spray.
- Brush each scone wedge with egg white then sprinkle evenly with the two tablespoons of sugar.
- Bake at 375 for 18-20 minutes, until golden. Serve warm or at room temperature.
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Notes
Milk: The recipe calls for skim milk, but a 1% or 2% milk would be fine, too.
Lemon zest: The lemon zest adds such a lovely, light lemony flavor to these scones. I don’t recommend skipping it. You could, however, try it with an orange zest instead if you like.
Butter: Be sure your butter is nice and cold. I recommend cutting it first and then putting it in the fridge or freezer while you preheat the oven and prep the rest of the recipe. Details below on how to cut in butter.
Blueberries: Fresh blueberries are what I tend to use, but you could also make these with frozen blueberries. Just a warning that they may turn your batter a bit purple/blue. It helps to pat them dry.
Leftovers: They will keep for 3-4 days at room temperature and they are great served at room temp. Or you can rewarm them.
How to rewarm scones:
- You can reheat scones in a toaster or regular oven if you want to bring back some of the crusty bottom that they have when they are freshly made.
- Place them on a foil-lined or parchment paper lined baking sheet. Bake at 350 for about 5-7 minutes, or until the scones are warmed through.
- Of course, you can also use the microwave for a single scone in a pinch. It’ll get nice and warm fast, but might love some of that crunchy edge on the top and bottom.
- Cutting in butter just means you are incorporating cold butter chunks into the batter so that they break down but do not melt.
- Having some little lumps of butter throughout the dough is what makes the scones light and airy.
- Your butter should be very cold. I like to cut it into small ¼-inch cubes and then put it back in the refrigerator while I’m preparing the dough. This helps keep the butter pieces cold.
- I also like cutting it that small because then I don’t have to work as hard to cut it into the flour mixture.
- You can cut butter into flour using a pastry cutter or with two butter knives.
Video
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 58mg | Sodium: 341mg | Fiber: 1g | Sugar: 12g
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