Blueberry Scones

Blueberry Scones, made the American way, which is just a little sweeter and fluffier than the European way. The tops have a nice crunch! These are delicious!

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Prep Time15

Cook Time14

Course: Breakfast, Brunch

Cuisine: American, English, Irish, Scottish

Servings: 16

Calories: 125

Ingredients

2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
¼ cup butter cold
1 egg
¾ cup half and half cream
1½ cups blueberries
2 tablespoons milk to brush the tops
2 tablespoons sugar to brush the tops

Instructions

Preheat the oven to 425°.
Grease or spray a 16-wedge mini scone pan.
In a large bowl mix the flour, sugar, baking powder, salt, and baking soda.
With a pastry blender, cut in the butter until it resembles coarse crumbs.
Stir in the egg and the cream and mix it lightly, only until a dough forms. DO NOT overmix! Overmixing makes them heavy!
Gently fold in the blueberries.
Pat the dough into prepared mini scone pan. OR, you can divide the dough in half and shape each half into a 6-inch circle. Place the circles onto a greased cookie sheet.
Brush the tops with milk then sprinkle some sugar over the milk.
Bake at 425° for 14 minutes, or until cake tester inserted in center comes out clean. Do not over-bake!
Cool the scones in the pan for 15 minutes, then invert them onto a wire rack to finish cooling.
If you used the dough circles on a baking sheet, make 6 wedges by cutting all the way down while still warm, and remove the wedges to a wire rack to cool.
Store the scones covered at room temperature.

EXTRA TIP:

VARIATIONS: * You can use an 8-wedge scone pan instead. They will take more baking time. * You can divide the dough in half and shape each half into a 6-inch circle. Place the circles onto a greased cookie sheet. Use a cake tester to test for doneness.

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