Blueberry Drop Scones

These scones are just wonderful! I tried this recipe a few months ago when I was craving a blueberry scone to go with my morning tea. When I first made them I only had frozen blueberries. I knew that if they were really good with frozen that they would be amazing with fresh blueberries. So when I picked up fresh blueberries from the grocery store I knew I would be making these delicious scones soon. These scones have a crumbly exterior with sweet and juicy blueberries in each bite. Try them with fruit preserves, honey, or butter.

Blueberry Drop Scones

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Ingredients 

• 2 cups all-purpose flour
• ¼ cup packed brown sugar
• ¼ cup white sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ cup butter, chilled
• 1 cup fresh blueberries
• ¾ cup heavy whipping cream
• 1 teaspoon vanilla
• 1 egg

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Instructions

• Preheat oven to 375°
• To make the dough by hand, in a large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add blueberries and toss to mix.
• To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add blueberries and toss to mix.
• In separate bowl beat together cream, vanilla, and egg. Slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle.
• Divide dough in eight even pieces and place on a ungreased baking sheet. Sprinkle with a bit of coarse sugar, if desired.
• Bake in preheated oven 20 minutes or until scones are a light golden color. Serve warm.

Author: Laura