There is something wonderful about scones. They are great for breakfast or an afternoon snack! And perfect with coffee or tea which bakers need lots of. These feature local blueberries, which is perfect for this Fourth of July weekend. Get your red, white and blue in breakfast form!
These scones start with mixing the dry ingredients together and incorporating the butter. This is done quickly and easily in a food processor!
Then add in milk and berries:
Dump them onto a surface and gently knead a few times.
Pat the dough out into a round and cut into 12 pieces.
Brush with water and sprinkle with sugar for a nice golden brown crunch on top. Bake for 20-25 minutes, until golden. Let cool on a wire rack.
- 4 c. flour
- 1 c. sugar
- 2 T. baking powder
- 1 tsp. salt
- 1 c. butter, cut into small cubes
- 1 cup fresh blueberries
- 1 ½ c. milk
- Water, for brushing
- Sugar, for sprinkling on top
- Preheat the oven to 350 degrees F.
- In the work bowl of a food processor with the chopping blade, combine the flour, sugar, baking powder and salt.
- Dot the surface with the cubes of butter and pulse 2-3 times. Process until the butter is incorporated, about 30 seconds. Turn out into big bowl.
- Stir in the milk and gently stir in the blueberries. Mix lightly to form a cohesive dough.
- Turn out onto board, knead two or three times until the dough comes together in a ball. Shape into a disk about 1 and 1/2 inches thick. Cut into 12 pieces. Brush each piece water and then top with sugar for an extra crunchy and golden crust.
- Bake on a parchment lined baking sheet, at least 1 inch apart, for 20-25 minutes, until the tops are lightly golden. Let the scones cool on a wire rack. These are best the day they are made, but last well the fridge or at room temperature for a few days.
- Shape the scones and each piece on a parchment lined baking sheet at least 1 inch apart. Freeze for up to two days. When ready to bake, preheat the oven and brush with water and sprinkle with sugar. You can bake these scones directly from frozen, just make sure to spread this batch between two large baking sheets so that their is plenty of room between them.