Blueberry Scones

Blueberries are so versatile and good for you. They are packed with antioxidants which have been shown to include a wide range of benefits. They freeze beautifully and you can pick them up during the summer harvest season and freeze for winter baked goods recipes.

This scone recipe has a hint of citrus, vanilla and blueberry flavors that come together perfectly.

By mixing the ingredients in the food processor you can keep the butter chilled while you make the dough. If you don’t have one, you can add frozen butter with a cheese grater.

Add the blueberries in at the end so they stay relatively intact. Scoop dough out into a scone pan, if you have one or you can roll out into a circle and cut into triangles.

Let cool and serve with butter or clotted cream.

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Blueberry Scones

PREP TIME: 30 minutes      COOK TIME: 20-22 minutes      SERVINGS: 8

Ingredients

2 cups self rising flour
1/3 cup granulated sugar
8 Tablespoons butter, cold
1 cup blueberries
1/4 cup sour cream
1/4 cup milk
1 teaspoon vanilla
1 large egg
1/2 teaspoon Fiori di Sicilia
Sparking sugar for topping

Directions

Preheat oven to 425F (175 C).

Add the flour, sugar and butter into the food processor and pulse until butter is broken up. Mix sour cream, milk, vanilla, egg and Fiori di Sicilia together. Add these ingredients into the food processor just until the dry ingredients are moist. Divide the dough into 8 parts and place in a scone pan or shape into a circle to be divided later. Freeze for 20 minutes to solidify the butter and make these light and flaky.

Bake for 20-22 minutes. Let cool and then sprinkle with sparking sugar.