Blueberry Scone Recipe
 
 
This English scone recipe is easy to make and the right mixture of sweet with the fresh blueberries. Perfect for breakfast or an afternoon snack with tea!
Author:
Recipe type: Breakfast
Cuisine: English
Ingredients
  • ½ Cups of Milk
  • ¼ Cup of Pure Cane Sugar
  • 2 Tsp Dried Lemon Peel
  • 1 Tbsp of Pure Vanilla Extract
  • 2 Cups Milled White Wheat Flour (pastry setting)
  • ½ Tsp of Salt
  • 3 Tbsp Butter (cubed)
  • 1½ Cups of Fresh Blueberries
  • 1 Egg White
  • 2 TBSP Sugar
  • 2 TBSP Sugar in the Raw (or other coarsely granulated sugar)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Make sure you have your flour pre-milled and that it has time to cool (at least two hours).
  3. Combine all the dry ingredients and make sure they are mixed thoroughly.
  4. Combine your flour mixture with the vanilla, milk, and butter. Mix in a stand mixer. The mix will be thick and sticky.
  5. Gently take the blueberries and fold them into the dough with a spatula. Be very careful not to break the blueberries.
  6. Flour the counter and your hands and place the dough on the floured surface. Shape the dough into a slightly thick circle (around 7 - 8 inches across).
  8. Take a butter knife and cute the circle into eight pieces.
  9. Grease a cookie sheet for the scones to bake on - you can use cooking spray or butter.
  10. Place the scones on your baking surface, making sure nothing touches.
  11. In a separate dish, mix the egg white and sugar to create an egg wash. Brush it onto the top of each of the scones. Once they are thoroughly coated, sprinkle the coarsely granulated sugar (Sugar in the Raw) on top of the scones.
  13. Bake scones for 15 - 17 minutes in the oven or until they are golden brown. Serve hot with butter or cream.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/blueberry-scone-recipe/