Blueberry Scones
Prep Time:
Cook Time:
Yields:
Equipment:
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- * Large mixing bowl
- * Pastry blender or fork
- * Measuring cups and spoons
- * Baking sheet
- * Parchment paper or silicone baking mat
- * Small bowl for crumble
- * Pastry brush (optional)
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Ingredients:
- **For the Scones:**
- * 2 cups all-purpose flour, plus more for dusting
- * 1/4 cup granulated sugar
- * 1 tablespoon baking powder
- * 1/2 teaspoon salt
- * 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- * 1/2 cup cold whole milk
- * 1 teaspoon vanilla extract
- * 1 cup fresh blueberries
- **For the Crumble Topping:**
- * 1/4 cup all-purpose flour
- * 2 tablespoons granulated sugar
- * 2 tablespoons cold unsalted butter, cut into small pieces
- **For Brushing (Optional):**
- * 1 tablespoon whole milk
- * 1 teaspoon granulated sugar
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Instructions:
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- **1. Prepare the Crumble Topping:**
- * In a small bowl, combine the 1/4 cup flour and 2 tablespoons sugar. Add the 2 tablespoons of cold butter.
- * Using your fingers or a fork, cut the butter into the flour mixture until it resembles coarse crumbs. Set aside in the fridge.
- **2. Preheat Oven and Prepare Baking Sheet:**
- * Preheat your oven to 400°F (200°C).
- * Line a baking sheet with parchment paper or a silicone mat.
- **3. Make the Scone Dough:**
- * In a large bowl, whisk together the 2 cups of flour, 1/4 cup sugar, baking powder, and salt.
- * Add the cold, cubed butter and use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. It is okay to have some pea-sized chunks of butter as this helps with the flakiness.
- * In a separate small bowl, combine the cold milk and vanilla extract. Pour this liquid into the dry ingredients.
- * Gently mix the dough with a spatula or wooden spoon until just combined. Be careful not to overmix. The dough will be somewhat shaggy.
- * Fold in the blueberries.
- **4. Shape the Scones:**
- * Lightly dust a clean surface with flour.
- * Turn the dough out onto the floured surface and gently pat it into a round disc, about 3/4 to 1 inch thick.
- * Using a large cookie cutter or a knife, cut the dough into 6-8 scone shapes. You can cut these in a circle or triangles. It looks like the image has slightly uneven, rustic cuts so don't worry about being perfect.
- * Transfer the scones to the prepared baking sheet, leaving a little space between each.
- **5. Add Crumble Topping and Bake:**
- * Remove the crumble topping from the fridge and sprinkle it generously over the tops of the scones.
- * (Optional): Brush the tops of the scones with a little milk and sprinkle with additional sugar for extra shine and crunch.
- * Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown and cooked through.
- **6. Cool and Serve:**
- * Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- * Serve warm with butter, clotted cream, or your favorite jam. These are lovely with coffee or tea!
- **Tips & Notes:**
- * **Cold Ingredients are Key:** Cold butter and milk help create a flaky texture. Work quickly to keep the ingredients cold.
- * **Don't Overmix:** Overmixing will develop the gluten, resulting in tough scones. Mix until just combined.
- * **Fresh vs. Frozen Blueberries:** Fresh blueberries work best. If using frozen, do not thaw them and add them to the dough directly. They may add moisture.
- * **Variations:** Add a little lemon zest to the dough for a touch of brightness.
- * **Storage:** These scones are best the day they are made. Store leftover scones in an airtight container at room temperature for 1-2 days. You can gently warm them in the oven for a few minutes to freshen them up.
- Enjoy baking and devouring these delicious Rustic Blueberry Crumble Scones! Let me know if you have any other questions or would like more variations.