Blueberry Scones

What you will need

2 cups all-purpose flour

1 tbsp baking powder

1/8 tsp salt

3 tbsp sugar

5 tbsp  unsalted cold butter (from freezer), cut in small pieces, or grate with cheese grater

1 cup fresh blueberries

1 cup milk  (cream, buttermilk or almond milk) plus some for brushing the scones

For Cinnamon and Sugar Topping (optional)

2 tsp of sugar

1 tsp of cinnamon

How it's made:

Preheat the oven to 400 degrees F

Sift together the dry ingredients; the flour, baking powder, salt, and sugar.

Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour.

The mixture should look like coarse crumbs.
 

 

Gently fold the blueberries into the flour/butter mixture.
 

Make a well in the center and pour in the milk.

Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in half then cut the pieces in half again.
 

 

Cut the squares in half on a diagonal, to get triangle shape.

 

Place the scones on an ungreased cookie sheet and brush the tops with a little milk.
 

 

If you choose to make the cinnamon sugar topping sprinkle on each scone at this time.

Bake for 15 to 20 minutes until golden brown.

Recipe adapted from Tyler Florence