Blueberry Drop Scones
Sarah Armstrong
These are the bestest scones ever! No forming into fussy triangles. Just plop on the baking sheet and enjoy!
ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- zest from 1 lemon
- 1/2 cup butter, frozen and grated
- 1/2 cup dried blueberries
- 1/2 cup milk, plus more if needed
- Demerara sugar, for topping
directions
- 1
Preheat oven to 400F. Line a baking sheet with parchment paper or Silpat.
- 2
In a medium bowl, combine sugar and zest. Rub together to combine. Whisk together flour, baking powder, and salt with sugar/zest mixture. Grate butter into the flour mixture and toss to coat.
- 3
Stir in dried blueberries. Add about 2/3 of the milk and stir. Add remaining milk gradually until the mixture comes together into a slightly sticky ball.
- 4
Divide dough in 12 even pieces and place on a parchment-lined baking sheet. Sprinkle with a bit of demerara sugar.
- 5
Bake for 16-19 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.
notes
You can vary the types of flavors you use, orange zest and cranberry, chocolate chip, the possibilities are endless.
Source: "All happiness comes from a leisurely breakfast."
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