Fresh Blueberry Scones

Recipe Description

I have a batch of fresh blueberry scones, warm from the oven, soft and tender on the inside with that nice sparkling-sugar, crunchy coating on the outside. Oh my, I have a feeling that about four scones will be missing by the time I am done writing and taking the pictures for this blog. In addition to looking fabulous, they smell even better. Sooo good they don’t need butter, or clotted cream. The blueberries are a natural jam baked throughout the scone in little pockets of soft, sweet, delicious goodness. Chomp Chomp!! One scone just disappeared.  Fresh blueberry scones need freshly picked (or purchased) blueberries. If you are fortunate enough to have blueberry bushes pick the smaller berries that are usually down toward the bottom of the bushes. I think the small blueberries have all the sweetness and goodness of a big berry concentrated down into a small berry.  

Recipe Directions

• To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
• Preheat oven to 375°
• See the video below on how to accurately measure flour without a scale.
• Mix all the dry ingredients together in a bowl, except the blueberries.
  
• Cut the butter into the dry ingredients using your hands or a pastry mixer. The dough should have coarse pieces of butter visible still.
  
• Mix all the wet ingredients together and add to the dry.
• Use a fork to combine the wet and dry ingredients. Mix until the dry ingredients are just moistened.
• Let the dough rest for 5 minutes and then stir in the blueberries. Don't overmix or the scones will be tough and dry.
  
• Turn dough out on a lightly floured surface and gently shape the dough into an 8-inch disc.
• Cut the disc into 8 pie-shaped pieces. Place the pieces on a parchment-lined or greased baking sheet.
  
• Bake for 20 minutes at 375 degrees.