Blueberry Scones

Blueberry scones? Blueberry biscuits?

Unlike biscuits, scones usually don’t use baking soda with an acid to activate it, like buttermilk or sour cream. 

They also tend to be on the sweet side, rather than savory. 

Commercial scones are most often triangular, but not always. They can be any shape really, I think I have mentioned wrapping the dough around a stick and cooking it over a campfire.

Anyways, these scones are round.

My reasoning here is if you pat this flat and cut it, you will squish your blueberries.

I used a scoop, and I feel clever.

How to Make Blueberry Scones

1. Preheat the oven 375°F/190°C

2. Wash the berries and pat dry.

3. In a large bowl, combine the flour, salt, baking powder and sugar.  Stir with a whisk.

4. Cut in the butter using a pastry blender or 2 knives, or put everything in a food processor and pulse until the mixture resembles a coarse meal, or like raw oats, I guess.

5. Whisk together the cream, egg and vanilla.  Put two tablespoons of this mixture aside as an egg wash to brush tops.

6. Add the blueberries to the flour mixture and toss lightly to coat.

7. Pour the egg mixture into the dry ingredients and fold in, just until combined.  It should still be floury.

8. Using a large scoop or two spoons, form 8-12 rounds.

9. Brush with the reserved cream/egg wash and sprinkle with icing/powdered sugar, or regular sugar,  if desired

10. If you would rather cut the blueberry scones, using floured hands, pat into a round, about 1¼”/3cm thick and cut in 8 wedges.

11. Bake at 375°F/190°C 

For 12 rounds about 15 minutes

For 8 rounds or 8 wedges about 18-20 minutes.