Blueberry Scones

Prep Time: ** 20 minutes

Cook Time: ** 20-25 minutes

Yields: ** About 6-8 scones

Equipment:

Ingredients:

Instructions:

  1. **
  2. **1. Prepare the Crumble Topping:**
  3. * In a small bowl, combine the 1/4 cup flour and 2 tablespoons sugar. Add the 2 tablespoons of cold butter.
  4. * Using your fingers or a fork, cut the butter into the flour mixture until it resembles coarse crumbs. Set aside in the fridge.
  5. **2. Preheat Oven and Prepare Baking Sheet:**
  6. * Preheat your oven to 400°F (200°C).
  7. * Line a baking sheet with parchment paper or a silicone mat.
  8. **3. Make the Scone Dough:**
  9. * In a large bowl, whisk together the 2 cups of flour, 1/4 cup sugar, baking powder, and salt.
  10. * 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.
  11. * In a separate small bowl, combine the cold milk and vanilla extract. Pour this liquid into the dry ingredients.
  12. * Gently mix the dough with a spatula or wooden spoon until just combined. Be careful not to overmix. The dough will be somewhat shaggy.
  13. * Fold in the blueberries.
  14. **4. Shape the Scones:**
  15. * Lightly dust a clean surface with flour.
  16. * Turn the dough out onto the floured surface and gently pat it into a round disc, about 3/4 to 1 inch thick.
  17. * 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.
  18. * Transfer the scones to the prepared baking sheet, leaving a little space between each.
  19. **5. Add Crumble Topping and Bake:**
  20. * Remove the crumble topping from the fridge and sprinkle it generously over the tops of the scones.
  21. * (Optional): Brush the tops of the scones with a little milk and sprinkle with additional sugar for extra shine and crunch.
  22. * Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown and cooked through.
  23. **6. Cool and Serve:**
  24. * Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  25. * Serve warm with butter, clotted cream, or your favorite jam. These are lovely with coffee or tea!
  26. **Tips & Notes:**
  27. * **Cold Ingredients are Key:** Cold butter and milk help create a flaky texture. Work quickly to keep the ingredients cold.
  28. * **Don't Overmix:** Overmixing will develop the gluten, resulting in tough scones. Mix until just combined.
  29. * **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.
  30. * **Variations:** Add a little lemon zest to the dough for a touch of brightness.
  31. * **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.
  32. Enjoy baking and devouring these delicious Rustic Blueberry Crumble Scones! Let me know if you have any other questions or would like more variations.