Ingredients 4 cups all-purpose flour6 tablespoons sugar4-1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup plus 2 tablespoons cold butter2 large eggs, room temperature3/4 cup plus 2 tablespoons whole milk, divided1-1/2 cups fresh or frozen blueberries View Recipe Directions 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 8 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.
Test Kitchen Tips Scones originated in Scotland. Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter. Here's how to measure flour the right way.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts 1 each: 220 calories, 9g fat (5g saturated fat), 48mg cholesterol, 274mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein. Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission. Recommended Video
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