Messy Blueberry Scones

If you are craving an easy breakfast choice, and one that doesn’t require a ton of effort, here you go! It’s remarkable, the first time I made scones at home, I thought, “What? That was so easy! Why have I been spending so much money on buying scones at cafes?”

These are especially great if you expect to have friends or family over and you want to set out an easy grab and go breakfast choice for them! Bonus! They are definitely a little lower fat than most scone recipes, with a little less butter and a little less sugar.

Ingredients:

2 cups unbleached flour

1/4 cup sugar

1/4 tsp salt

1/2 tsp baking soda

1 tbsp baking powder

6 tbs frozen butter, (unsalted)

3/4 cup 1% buttermilk (OR, if you prefer nut milk, measure out 1 tbs of lemon juice add to a measure cup and and then fill with enough nut milk to make one cup.)

1 large egg

1 tsp vanilla

1 cup fresh blueberries, (if frozen, thaw first)

Turbinado sugar (optional for topping sprinkles)

Combine dry ingredients…

Preheat oven to 400*. In a mixing bowl, combine all your dry ingredients until well mixed.

Grate your frozen butter over the dry ingredients and mix together with a fork. (You must grate the butter. This is what will help give your scones a fluffy texture!)

If you’d like a hint of citrus to your scones, add a bit of lemon zest!

Combine wet ingredients…

In a separate bowl, combine all your wet ingredients and mix together until egg is smooth.

Combine wet and dry ingredients!

Poor your wet ingredients over your dry ingredients and use a fork to mix together. Be sure not to over mix! Over mixing will cause your ingredients to be less fluffy and moist.

Next, add your blueberries and use the fork to mix your blueberries in! The dough will be chunky and sticky, making it hard to mix the blueberries in without them breaking open every once in a while. Don’t worry, this just makes the scones juicier and more flavorful!

bake your scones!

It’s time to bake these bad boys up! Add a sheet of parchment to a cookie tray. Using two spoons, scoop out dollops of scone batter and drop them onto the cookie sheet. Try to ensure they are a couple inches apart, so that they don’t overlap each other whenever they bake and expand. (Optional: sprinkle a little bit of Turbinado on top for a crunchy sparkly sugar topping.) Bake in oven at 400* for 18 minutes.

Remove and let stand for about a minute before transferring your scones to a serving platter. Voila! They’re ready to serve and enjoy with a hot cup of coffee or tea!