One of our favorites at breakfast are our miniture Blueberry Scones. They are not only delicious with breakfast but also can be served for Afternoon Tea with friends. We hope you will enjoy this taste treat from our Blue Door Kitchen!
2 cups flour
¼ cup sugar
2 teaspoons baking powder
J teaspoon salt
6 teaspoons butter, chilled, unsalted, cut into pieces
½ bag (2 oz.) dried blueberries
1 large egg, lightly beaten
1 teaspoon vanilla extract
Up to ½ cup milk
Preheat oven 425 degrees and place rack in the middle of the oven. Line a cookie sheet with parchment paper.
In a large mixing bowl, add flour, sugar, baking powder, and salt. Mix butter into the dried items. The mixture should look like coarse crumbs. Add the blueberries and incorporate.
In a small cup, beat egg and vanilla together. Add the egg and vanilla to previous mixture, mix well. With the mixer on, add the milk slowly and just enough until the mixture just comes together, and is soft.
Transfer dough to a lightly floured surface and knead lightly four or five times. Form batter into ball and flatten slightly to pie shape; cut into 8 wedges. Form each wedge into a ball, and cut into 4 more wedges.
Place small wedges on cookie sheet. Bake for 5 minutes and then rotate the cookie sheet on rack in oven. Bake for another 3-5 minutes till lightly brown.
Transfer to a wire rack and cool.
Makes 32 scones.