One of the things I love most is afternoon tea, with my favorite cuppa tea or coffee, warm and crumbly scones with jam, and a few good friends, sitting out on the deck or patio, having fun conversations.
Spring is just perfect for this…hence this amazing blueberry scones recipe to share with you.
I have tried this scones recipe many times, with raisins, but I decided to swap them out and replace with plump, juicy blueberries.
The end result is even better, as the fresh blueberries are just perfect for these sweet and crumbly scones.
They lend a tiny bit of tartness to the scones, and when pairing with a fruity jam and a cuppa tea of coffee, you have the perfect afternoon tea scones!
I would bake a big batch of these blueberry scones and have them for breakfast, too.
Little G loves scones for his afternoon snack.
Life is sweet!
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Blueberry Scones Recipe
Blueberry Scones – soft, crumbly and sweet homemade scones loaded with fresh blueberries. Perfect as afternoon tea with a cup of tea or coffee | rasamalaysia.com
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 2/3 cup full milk
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 egg yolk beaten, for egg wash
Pre-heat the oven to 400 F. Combine the flour, sugar, baking powder, and salt. Add in the butter until mixture resembles coarse crumbs and then follow by the egg and vanilla. Add in the milk slowly. If the dough becomes too sticky, stop adding the milk, instead add a little more flour to form the dough. Stir until the dry ingredients are moistened. Add in the blue berries.
Roll out the dough on floured surface to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out the scones. Using your hands to smooth out the surface of the scones to make them slightly rounder on the edges. Gather the scraps; re-roll and cut out additional scones. Place the scones on prepared baking sheets, spacing apart.
Brush egg yolk over the tops of the scones. Bake scones until golden brown, about 15-20 minutes. Serve warm.
If the dough is too sticky, add more flour to the dough.
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