Blueberry Chocolate SconesCourse: Breakfast, Brunch, Afternoon TeaCuisine: AmericanDifficulty: Easy
We love these scones. They are so easy and very forgiving. I play around with different chips and have even used dried berries but fresh blueberries and dark chocolate seem to work best. Play around get creative and enjoy. They are a perfect morning treat with sliced berries and hot tea.
2 1/2 cups flour, more for dusting
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 Tablespoons butter, cut into small cubes
3/4 cup 2% milk, plus 2 Tablespoons for brushing the tops
2 large egg yolks
1/2 teaspoon vanilla
3/4 cup dark chocolate chips
3/4 cup fresh blueberries
2-3 Tablespoons raw sugar or vanilla sugar for sprinkling on top
- Preheat oven to 400. Line a rimmed baking sheet with parchment paper.
- Sift together the flour, sugar, baking powder, and salt in a large bowl. Work the butter in with your fingers until like small clumps of sand.
- In another bowl, whisk together the milk, egg yolks, and vanilla. Add the dry ingredients to the wet and mix gently until combined. It maybe crumbly. Gently fold in the chips and berries.
- With flour hands, scoop up the dough into a ball. Transfer to a lightly floured surface and using your palms press dough until it is rough and about 3/4 inch thick. Using a pastry cutter, cut the dough into 6-8 equal wedges. Place them on the prepared cookie sheet and lightly brush with reserved milk and sprinkle with raw sugar or vanilla sugar.
- Bake in oven 18-20 minutes or until lightly browned on the tops. Remove from oven and allow to rest for about 10 minutes. Serve warm with a little butter or allow to cool and can be stored in an airtight container for 2 days. You can also freeze for up to a month.