The Absolutely Most Delicious Blueberry Scones Ever!!

It's blueberry season here in Michigan.  My little family goes through A LOT of blueberries.  My boys love to eat them frozen.  We go blueberry picking about 4 times every fall.  I usually just put them in freezer bags and then we can eat them on whatever we want.  But here is a DELICIOUS recipe for blueberry scones! I doubled the recipe and froze the unbaked scones for later use.  I put those directions after the original recipe!

Printable Recipe found HERE!

Start with 2 cups of flour, 1/2 cup of sugar, 2 tsp baking powder, 1/8 tsp salt, 1 tsp cinnamon.  I wisk them all together until it's mixed.

Then cut in 6 Tbsp of cold butter that's been cut up.  You want to either use a pasty cutter or a fork and the finished product should have pea sized pieces of butter mixed through it.

Then add in 1 egg that's been whisked around, 1/2 cup of milk, and 1 tsp vanilla extract.

After the dough is mixed, you add in 1 cup of fresh blueberries. (or more if you want, the more the merrier!)

This next one is a picure of the dough after you get it out of the bowl, and the bottom one is after you smush (technical term . . .) the dough down into a circle shape.  Mine are usually about the size of a dinner plate, and about 1 inch thick.

Then you want to cut the dough into triangles, like a pizza.  I usually get 6 slices out of the circle.

After the dough is cut into pieces, separate the slices because when they cook, they spread out.  And make the topping from 1/4 cup brown sugar, 1/4 cup flour, 2 tsp cinnamon, and 2 Tbsp cold butter.  Like before, cut the butter into the flour and sugar until its pea sized and then sprinkle all over the tops of the unbaked scones.

Put them into the 400 degree oven for 18 minutes.  Then I move the cookie sheet up to the top rack of my oven and let them bake for 2 more minutes.  To give the topping a little brownness.  They are delicious served warm, or cool, or cold, or with ice cream, or with coffee, or for breakfast, or on Sunday brunch.  Seriously, delicious!!

To make them and freeze them, you cut them into slices and separate.  I put down plastic wrap with butter on it to help with sticking.  The pop them into the freezer on the cookie sheet.  Let it freeze for about an hour, then take out and put it into a plastic bag with the air squeezed out and put them back into the freezer.  When you're ready to make them, take them out of the freezer right before you're ready to use them.  I add the crumble topping then and bake.  You'll probably have to add a few minutes to the baking time since they're not thawed beforehand.  YUMMY!!

Printable recipe

RECIPE:
The Absolutely Most Delicious Blueberry Scones Ever!!

2 cups flour
1/2 cup sugar
2 tsp baking powder
1/8 tsp salt
1 tsp cinnamon

6 Tbsp cold butter- cut into pieces

1 egg- whisked slightly
1/2 cup milk
1 tsp vanilla extract

1 cup blueberries

Topping:
1/4 cup flour
1/4 cup brown sugar
2 tsp cinnamon
2 Tbsp cold butter

Preheat oven to 400.
 Mix dry ingredients together and cut in the cold butter.  The butter should end up being the size of peas in the mix.  Add the egg, milk and vanilla extract.  Stir dough until just combined.  Then add in fresh blueberries.  Mix until combined.  The dough will be sticky.  Grab the dough and place on your buttered (or oiled) cookie sheet.  Pat it into a plate sized round about 1 inch thick.  Cut into triangle slices and separate them slightly.  Make the Topping by cutting the butter into the flour, sugar and cinnamon.  Then sprinkle over the scones.  Bake for 18 minutes, then put the cookie sheet on the top rack of the oven for 2 minutes.  Enjoy warm, or cooled!