Rosie Cotton's Blueberry Scones

Blueberry Scones

 

 

4 cups all-purpose flour

6 tablespoons sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons cold butter

2 eggs, room temperature

3/4 cup milk, plus 2 tablespoons

1 1/2 cups blueberries (you can use other berries or fruits in this recipe)

• 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. 

  

Note: You can divide the dough and make two different types. I made half strawberry and the other half blueberry. Use what berries or other fruits you like in the scones instead of blueberry.

Source: Taste of Home