Miniature Blueberry Drop Scones
This recipe for "drop scones" is a simple way to make scones, quickly, without the bother of rolling and cutting the dough. They are soft, delicious, and just a touch sweet-- perfect to serve for afternoon tea.
Ingredients
- 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 the whites reserved
- 6 Tbsp. milk
- 1/2-1 c. fresh blueberries (I used 1 cup in this recipe)
- sugar to garnish
Instructions
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Preheat the oven to 400 degrees F.
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In a medium-large mixing 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.
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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.
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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.
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Spoon (or scoop) the dough into walnut sized pieces onto non-stick or parchment lined cookie sheets, glaze with egg white, and sprinkle (generously) with sugar.
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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.
Recipe Notes
These scones are delicious served with tea. You can either eat them as they are, or add a little jam for extra flavour.