I have been wanting to make some soft-ish, small blueberry scones for a while, but I couldn’t ever find a recipe that I liked. I had a very particular idea of what I wanted, you see.
I made one up! A recipe, that is. Don’t they look delicious? I was kinda nervous about them, but they turned out beautifully. Here’s what I did:
Miniature Blueberry Scones
1-1/2 c. all purpose flour
1 Tbsp. baking powder
3 Tbsp. sugar
pinch of salt
4 Tbsp. cold butter
2 eggs, with part of whites reserved
6 Tbsp. milk
1 c. fresh blueberries
sugar, to garnish
Preheat the oven to 400 degrees F.
In a medium to large bowl, sift together the flour, baking powder, sugar, and salt. Using a pastry blender, or your hands, blend the butter into the flower until it resembles coarse chunks.
Beat the eggs and milk together, reserving part of the egg whites for glazing the tops of the scones. Add the egg and milk mixture with the blueberries to the flour mixture, and blend with a fork until just combined and the mixture comes together in a soft dough.
Note: You can spread the washed blueberries over a sheet of plastic wrap on a cookie sheet to freeze them (or at least partially freeze them). This is to keep the juice from running and tinting the dough as you mix it. I did this for these scones. Prepackaged frozen blueberries will tint the dough blue.
Spoon the dough into walnut sized pieces onto non-stick cookie sheets, glaze with egg white, and sprinkle (generously) with sugar.
Bake the scones for 10-15 minutes, or until the the tops are a little cracked looking, and the scones are brown around the edges. Cool on wire racks.
Note: These scones are delicious served with tea, and you can either eat them as they are, or add a little jam for extra flavor. If you want to serve the scones with jam, try reducing the sugar in the recipe to 1-1/2 Tbsp. instead of 3.
And that’s it! Enjoy! Let me know if you make them; I’d love to hear how they turn out.
Thanks for reading,