Blueberry Scones

Soft, muffiny, buttery blueberry scones. This base recipe works for nearly any fruit or chip filling. Although scones are challenging because it's easy to get the dough to wet and overwork it, I hope that this recipe works for you and you can enjoy them too! I used blueberries from my mom's farm, and they were much better (in size and flavor) than store bought.

The original recipe is from the Joy of Baking Youtube channel: https://www.youtube.com/watch?v=Grtq5xbYY9A

The recipe is here, and pictures of the process are below.

Ingredients:

• 2 cups all-purpose flour

• 1/3 cup granulated white sugar

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 6 tablespoons cold unsalted butter, cut into pieces

• 1 large egg, lightly beaten

• 1 teaspoon pure vanilla extract

• 1/2 cup milk or cream

• Filling (some ideas): 1 cup fresh blueberries (can also use frozen blueberries but do not thaw); 1 cup diced strawberries and ½ cup white chocolate; 1 cup chocolate chips

Glaze drizzle:

• 1/2 cup powdered sugar

• 1 tbsp. heavy cream

• ½ tbsp. milk

• 1/4 tsp vanilla extract

Directions:

Make the dough:

1. Preheat oven to 400°F and place oven rack in the center of the oven. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender, your fingertips, or a food processor. The mixture should look like coarse crumbs.

3. Gently fold in the blueberries.

4. In a separate bowl whisk the beaten egg with the vanilla and milk. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Shape and bake the scones:

1. Transfer the dough to a lightly floured surface and gently knead the dough 3 or 4 times and then pat the dough into a 7 inch (18 cm) round. Cut this circle in half, then cut each half into four pie-shaped wedges (see below). Alternatively, you can shape into a 1x2 rectangle, cut in half, and cut each triangle out (see below). Place the scones on the baking sheet.

1. Brush the tops of the scones with a little cream or milk.

2. Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean.

Glaze:

1. Whisk together all glaze ingredients until well blended.

2. Transfer to a wire rack to cool slightly. Cut a tiny hole in the corner of a Ziploc bag and add in glaze, drizzle in a tight zig-zag over scones.

3. These are best eaten the day they are made but can be covered and stored for a few days. 8 servings.

Scones after cutting into a pizza shape.

Scones before baking

Scones after baking

Scones after glazing. So glorious!