Light and biscuit like scone
- 4 cups all-purpose flour
- 6 tbsp sugar
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup plus 2 tbsp cold butter
- 2 eggs
- 3/4 cup plus 2 tbsp milk, divided
- 1 1/2 cups fresh or frozen blueberries
Level of difficulty Average
Preparation time 25mins
Cooking time 20mins
Cost Average budget
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones.
If using frozen blueberries, use without thawing to avoid discoloring the batter.