Blueberry Scones Recipe

Blueberry scones on our dessert or breakfast or in general menu.I can never get tired of these delicious ,crumbly and what’s important: not too sweet cookies.

I love blueberry scones anytime of the year. And keep changing and revising the recipe once in a while .Decided to add some chocolate chips to change the taste and texture a little bit. Turned out so good, a recipe worth to share. So here comes the classic, all time favorite : blueberry scones with chocolate chips.

Happy baking!

Ingredients

2 ¼  Cups all purpose flour

½  Cup granulated sugar

¼ Teaspoon salt

⅔ Cup mini chocolate chips (I use semi sweet)

2 Teaspoon baking powder

1 Teaspoon vanilla extract

1 Cup washed drained fresh blueberries (I make this same recipe with dried cranberries )

100 Grams of cold unsalted butter , sliced

1 Egg ,beaten

½ Cup full fat milk (or heavy cream)

Directions

Preheat oven to 375° and line the baking sheet with parchment paper

In a bowl combine:flour,sugar,salt,baking powder and mix to combine

Add sliced cold butter and mix using pastry blender, or 2 forks,or your fingertips

The mixture should look like coarse crumbs

Add blueberries and toss gently to combine

In a separate bowl mix together milk ,vanilla and egg, add to flour mixture and stir until the dough forms

Do not over mix

Add a bit extra flour if needed ,just enough to form a not too sticky but not firm dough

Transfer the dough onto a lightly floured surface

Divide into 2 balls, tap with your palm to flatten into approx. 6” diam. circles

Cut into 8 triangles

Place the scones on a lined ,or greased non stick baking sheet

Bake about 20-25 minutes or until golden color