Description
Deliciously soft and crumbly blueberry drop scones, perfect for breakfast or a cozy snack.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons cold butter
- ⅔ cup milk
- 1 egg yolk (with 1 tablespoon of milk for glazing)
- 1 cup blueberries
Instructions
- Preheat your oven to 425°F and grease a large baking tray.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until even.
- Cut the cold butter into cubes. Using your fingers, incorporate it into the flour mixture until it resembles coarse crumbs.
- Add the blueberries and gently toss to combine with the dry ingredients.
- Gradually pour in the milk, mixing until the dough comes together. Expect a sticky consistency.
- Using a spoon, drop batter onto the greased tray in large mounds, aiming for about eight scones.
- In a separate bowl, whisk together the egg yolk and milk. Brush this mixture over the tops of the scones for that golden finish.
- Bake for 12 to 15 minutes or until the scones puff up and turn golden brown.
- After removing from the oven, allow the scones to cool on a wire rack.
Notes
For a flavorful twist, consider adding lemon zest or substituting some blueberries with raspberries.
