Blueberry Scone

Instead of making pandan coconut macarons like how I planned for the entire day, he asked me to use up the blueberries we bought last week. He asked for blueberry muffin, but, blueberry muffin sounds so boring! And i made it before.. So i looked at recipes that use blueberries over here and decided on BLUEBERRY SCONE because its the fastest :p lazy me


the lighting is sooo bad, i’m sorry. Found better lighting in the photo below ((:

Blueberry Scones

(makes 16)

Ingredients

2 cups all-purpose flour 

1/3 cup sugar 

1 Tbsp baking powder 

1/4 tsp salt 

6 Tbsp cold unsalted butter, cut into small pieces 

1 1/2 cups blueberries 

3/4 cup plus 1 Tbsp heavy cream 

2 large eggs 

1/4 tsp vanilla extract


Directions
Preheat oven to 375°F. In large bowl, whisk flour, 1/3 cup sugar, the baking powder and salt until combined. Cut in butter using a knife until mixture the biggest butter piece is as small as a pea. Gently fold in blueberries. In bowl, whisk (a fork is good enough) 3/4 cup cream, eggs and extract until blended and slowly stir it into dry ingredients just until a wet dough comes together. It should look sticky. Most recipes will ask you to knead it, but you don’t have to. Divide the dough in half. Line two small baking sheets with parchment paper. Transfer dough to each prepared baking sheet. Pat each into a 6 1/4-in. round, a scant 1 in. thick. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2 Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.


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