Blueberry Scones

Servings: 8 scones  Calories: 407cal  Author: Amy Desrosiers 

Ingredients

• 2 1/2 cups unbleached flour +1 tablespoon to flour your hands, work area, and pastry cutter.
• 1/4 cup granulated sugar + 1 tablespoon reserved from sprinkling over the top of the scones before baking
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 large egg
• 12 tbsps unsalted butter cubed
• 1/2 cup whole milk
• 1 tbsp. vanilla bean paste
• 1/2 cup fresh blueberries

Glaze

• 1 cup powdered sugar
• 1 tbsp whole milk
• 1/2 tsp vanilla bean paste

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Line a baking sheet with parchment paper.
• Prepare a lightly floured work area. Coat your pastry cutter in flour as well.
• In a stand mixer, add the flour, salt, baking powder, and sugar. Combine using the whisk attachment.
• Swap out the stand mixer attachment for the paddle one. Add the cubed butter, and mix until the dough forms tiny balls.
• In a separate bowl, whisk the egg, vanilla, milk, and then add it to the stand mixer.
• Combine over low-medium speed. The dough should come together and form a ball.
• Remove bowl from the stand mixer and fold in the blueberries by hand.
• Transfer dough to your floured work area.
• Shape the dough into a 1″ thick circle. My circle was about 7 inches in diameter.
• Using your pastry cutter, divide dough into 8 pieces. You can spread them out from the circle slightly so they do not stick to one another.
• Bake for 12-14 mins or until golden brown edges form.

Glaze

• Whisk together the bean paste, sugar, and milk until thick and creamy.
• Pour over baked scones.
• Enjoy warm!