Blueberry Scones Recipe (easy, Flaky & Bakery-style

• porsjoner: Servings: 8
• total tid: 25 minutes

Ingredienser

2 cups all-purpose flour

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

1/2 cup milk

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Fremgangsmåte

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.

In a separate small bowl, whisk together milk, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until *just* combined. Be careful not to overmix.

Gently fold in the blueberries.

Turn the dough out onto a lightly floured surface. Gently pat it into a disc about 3/4-inch thick.

Cut the disc into 8 wedges using a knife or bench scraper.

Place the wedges onto the prepared baking sheet, leaving a little space between them.

Bake for 20-25 minutes, or until golden brown and cooked through.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Optional Tips/Variations:

For extra flaky scones, ensure your butter is very cold.

If using frozen blueberries, do not thaw them before adding to the dough.

Drizzle with a simple glaze (powdered sugar mixed with a little milk) after cooling.