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Blueberry Scones

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Delightfully simple blueberry scones that are buttery, flaky, and bursting with fresh blueberries, perfect for breakfast or an afternoon treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt until well blended.
  3. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Gently fold in the fresh blueberries, being careful not to smash them to keep them intact.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
  6. Add the wet ingredients to the dry ingredients and mix until just combined, taking care not to overwork the dough.
  7. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
  8. Cut the dough into wedges and place them on the prepared baking sheet, spacing them apart.
  9. Bake in the preheated oven for 15-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
  10. Let the scones cool slightly on the baking sheet, then serve them warm.

Notes

These scones can be enjoyed with a dollop of cream or a drizzle of honey. Store leftovers in an airtight container for up to 2 days or freeze for up to a month.

Nutrition

Find it online: https://cookingwithmayaa.com/blueberry-scones-2/

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