When I wake up early, I like to make something special for breakfast. These blueberry scones are fairly quick and easy to make.
These Blueberry Scones have a sweet, buttery taste with a delicate crumbly texture. The scone itself has a slightly crunchy exterior, but is tender and moist inside. The blueberries create pockets of juice that add a burst of freshness to each bite.
1 ¾ cups frozen blueberries
3 Tbsp powdered sugar
3 cups all-purpose flour
12 Tbsp unsalted butter, cut into 1/2 inch pieces, divided
1/3 cup cup sugar
1 Tbsp baking powder
1 1/4 tsp salt
3/4 cup plus 2 Tbsp of milk (I use whatever I have on hand: cream, half and half or low fat milk)
1 large eggs, plus 1 egg yolk
Adjust the oven rack to the upper middle position and heat the oven to 425°F and line a rimmed baking sheets with parchment paper.
Toss the frozen blueberries with the powdered sugar and return them to the freezer until needed.
Combine, flour, 6 Tbsp butter, sugar, baking powder and salt in a food processor and process until the butter is incorporated, about 15 seconds.
Add remaining butter and pulse until the butter is reduced to pea-size pieces. Transfer mixture to a large bowl.
Stir in the frozen blueberries.
In a small bowl beat the milk, egg and extra egg yolk with a fork to combine.
Make a well in the middle of the flour mixture and pour in the milk mixture. Using a rubber spatula, gently stir the mixture, folding inward until the dough is shaggy and some bits of flour remain. Do not over mix.
Turn the dough out on a well-floured surface and with floured hands knead briefly until dough comes together, about 3 turns.
Shape the dough into a 12-by-4 inch rectangle, about 1 1/2 inches tall.
Using a knife or bench scraper, cut the dough into 4 equal rectangles. Cut each rectangle into two triangles. You should have 8 scones. NOTE: These scones are large, you can make smaller scones if desired by cutting more diagonals than just the two.
Transfer the scones to the parchment paper.
Bake until scones are lightly golden on top, 22 - 24 minutes, rotating the pan halfway through baking. OR if you are going to glaze the scones combine 2 Tbsp melted butter and 1 Tbsp honey and bake until scones are lightly golden on top, 16 - 18 minutes, rotating the pan halfway through baking. Remove the pan and glaze the scones. Return the scones to the oven for 5 - 8 minutes longer.
Transfer the scones to a wire rack to cool.