Homemade Blueberry Scones Recipe

This is a recipe I adapted from The Joy of Cooking’s Classic Scone recipe.  Enjoy!

Makes: 8-12 scones

Preheat oven to 450°

Mix together in large bowl:

• 1  3/4 cups flour
• 2  1/4 tsp. baking powder
• 4 Tbsp. sugar (you can use up to 1/4 cup for sweeter scones)
• 1/2 tsp. salt

Using two knives, cut in until the size of small peas:

• 1/4 cup (1/2 stick) cold butter

Beat in a small bowl:

• 2 large eggs (set aside 2 Tbsp egg for later)
• 1 /3 cup whole milk or cream
• 1 tsp. vanilla extract

Combine your wet and dry ingredients and mix with a fork.  Handle the dough as little as possible to avoid softening the butter.

Gently fold in:

• Blueberries (or alternately, diced apples, peaches, Craisins, dried cherries, or nuts are also nice.  If you decide to use diced apple, don’t forget the cinnamon!)

Turn dough onto a well floured board.  Flatten into a large circle and cut into triangles (as you would a pizza) with a butter knife.  Place wedges onto a lightly greased cookie sheet.  Note: If you’re worried about the blueberries permanently bonding with your pan, grease the pan, and cover its surface with a layer of wax paper.

Brush wedges with remaining egg and sprinkle with:

• Sugar (decorative sugar makes a pretty touch)

Bake approximately 15 minutes, or until golden.

Serve warm or at room temperature with your favorite tea or coffee.