BLUEBERRY SCONES RECIPE

I can never get tired of quick and  yummy food for breakfast or tea time treat. It has been some time, I baked scones for my family. They are so versatile since you can customize  the add-ins.

Blueberry Scones  prep is similar as making a pie where you cut in butter, using your fingertips  until the mixture resembles coarse crumbs.  You can make scones using a food processor but made by hand is much lighter. The secret to  good scones are not to handle them too much before baking.

Divided them into 2,  patted one portion onto baking sheet into a round shape and cut into 8 wedges while the balance  I cut  rounds with 2 in cutter. .

These buttery Blueberry Scones are tender, fluffy  and sweet enough to eat on its own, no jam required, but this is entirely up to you..

Other breakfast recipes you should check :

Apple Raisin Scones

Pomegranate Mango Baked Oatmeal

Dry Fruit Scones

BLUEBERRY SCONES RECIPE
Yield   :   16 scones

2.5 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1 cup  fresh blueberry rinsed
1/2 cup milk

METHOD

In a bowl, combine the flour, sugar, baking powder and salt.

Cut in butter until the mixture resembles coarse crumbs.

Add in milk and forms into a dough, fold in blueberries.

Turn onto floured surface, knead gently  6-8 times. Divide into 2 portion.

Pat each portion into  6 in circle, to a thickness of 1.5 cm. Cut dough into 8 wedges or cut rounds with  a 2 in cutter..

Transfer wedges onto baking sheet. Preheat oven at 180 C.

Bake until the edges turn golden brown for 20 minutes.

Remove from pan to a  wire rack. Serve warm.

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