Blueberry Scones
Ready In: 25 mins
Serves: 12
Yields: 1 dozen
Ingredients
- 2 cups flour
- 2 tablespoons flour
- 1 tablespoon flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1⁄8 teaspoon salt
- 6 tablespoons butter, slightly chilled
- 1 tablespoon vanilla
- 1 cup almond milk (unsweetened vanilla, or regular milk works great too!)
- 1 cup blueberries (or more, if you like, fresh or frozen)
Directions
- Preheat oven to 425 degrees and line a baking sheet with parchment.
- In small bowl combine blueberries and 1 tbsp flour and toss to combine.
- Place blueberry mixture into freezer.
- In large bowl, combine 2 c + 2 tbsp flour, baking powder, sugar and salt.
- Cut butter into flour until pea sized or smaller.
- Add vanilla and milk and mix in by hand until just barely incorporated.
- Add berries from the freezer and gently mix.
- Using a spoon, drop onto parchment in 12 even sized balls/clumps. Leave atleast 1" between drops.
- Bake for 15 minutes.
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