Blueberry Scones
There’s just something about eating a scone that makes me feel extra fancy. Maybe because the queen does it? I also love the versatility of them! You can basically tweak things for every season or whatever flavor you’re in the mood for! This weekend I opted for a scone packed with blueberries and topped with a vanilla icing!
What you’ll need for the scones:
– 1/2 cup whole milk
– 1/2 cup plain greek yogurt
– 1 Tablespoon vanilla
– 2 3/4 cups flour (330g)
– 1/3 cup sugar (67g)
– 1 Tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup butter, cold
– 1 cup blueberries
What you’ll need for the icing:
– 1/2 cup powdered sugar (60g)
– 1 teaspoon vanilla
– 2 Tablespoons milk
What you’ll do:
– In a small bowl, whisk together the milk, yogurt, and vanilla and place in the fridge.
– In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
– Cut the cold butter into small pieces and toss in the flour mixture. Using a dough blender, cut the butter into the flour mixture so that the butter is in small pieces and crumbly. If you do not have a dough blender, you can use 2 knives or just your fingers to work the butter into the dough.
– Toss in your blueberries, making sure that they are coated in the flour mixture.
– Pour about 1/3 of your wet mixture into to the flour mixture and use a fork to gently toss the dry into wet. Once most of the liquid has been absorbed, pour small amounts of liquid onto dry parts and us the fork to toss. Continue to do this until you’ve use up all the liquid.
– At this point, your dough should have mostly come together but it’s okay if there are a few dryer areas. Gently dump your dough onto a clean surface. Gently knead the dough a couple times to incorporate the dry bits (it’s still okay if everything still isn’t quite staying together).
– Using your hands, form your dough into a disc that is about 1 inch thick and wrap in plastic wrap. Place in your freezer for 1 hour.
– Preheat your oven to 400F and line a large baking sheet with parchment.
– Remove your dough from the freezer and cut into 8 equal triangles. Transfer to the line baking sheet and bake for 15-20 minutes, or until the tops are golden brown.
– Once your scones are cool, mix together the ingredients for the icing and drizzle on top.
– ENJOY!
A few notes:
– It is important to keep everything cold! If you need to step away for a moment, place everything in the fridge until you can come back to it. If your kitchen is particularly warm, you can place your large mixing bowl in the freezer before you start working.
– I used frozen blueberries for this but fresh will work as well.
– I don’t flour the surface I dump my dough onto because I do not want to incorporate any extra flour to the dough. If you’re worried about it sticking to the counter, I recommend using a dough scraper in lieu of your hand when kneading.
– If you are planning to have these for breakfast one morning, you can get the dough made up and then instead of placing in the freezer, just place in your fridge over night.
I’ve also got a recipe for Cinnamon Raisin Scones!