Blueberry Scones

The quickest Blueberry Scones you can bake up for morning breaky!  

Ingredients:

* 2cups All Purpose Flour

* 1/2cup Granulated Sugar

* 1/2tsp Salt

* 1tbsp Baking Powder

* 1/2cup Unsalted Butter, grated or cubed, and kept refrigerated until use 

* 1/2cup + 3tbsps Buttermilk

* 1 Egg 

* 2tsps Vanilla Extract 

* 1 + 1/4cup Blueberries (preferrably fresh, but frozen can be substituted as long as the excess water is drained/squeezed out)

* 1cup Confectioners Sugar

* 1 + 1/2tsps Vanilla Extract 

* 2-4tbsp Cream (I use whipping cream)

Directions:

1. Combine the flour, sugar, salt and baking powder in a bowl. Using a hand whisk, whisk the mixture to combine. Add in the butter, and using a pastry cutter combine the butter with flour mixture. You can also use your fingers to combine. The mixture will take on a crumbly texture. 

2. Next, in a separate bowl, whisk together the buttermilk (1/2cup only), the egg and vanilla. Add the liquid mixture to the flour mixture; then add the blueberries and combine using a wooden spoon or your hand. Once the mixture has blended together and you are able to form a ball of dough, transfer the ball of dough to lightly floured work surface. 

3. Flatten the ball of dough into a disk shape, kneading it just enough to do so. Do not over work the dough! Using a sharp knife, cut the dough into 12 parts. 

4. Line two baking sheets and lightly grease the parchment with baking spray. Take each piece of dough and shape into a round. Place the rounds, spaced out well to leave room for baking, on the baking trays, and press them down lightly; giving them a bun like shape. 

5. Once all the blueberry scone balls have been laid out on the baking tray, brush each with the remaining buttermilk, using a pastry brush. 

6. Refrigerate the baking trays for 20 minutes. While the dough is being chilled, pre-heat the oven to 400degrees F. 

7. Once the scones have chilled, bake them for 22-25 minutes (Mine took 23 minutes) or until lightly golden brown on top. Leave the trays on a wire rack to cool slightly. While they cool, make the drizzle. 

8. Combine the confectioners sugar, vanilla and cream (as needed) in a bowl, and whisk until the drizzle looks smooth. You want the drizzle to be runny enough to pour but not too runny that it won't stick to the blueberry scones and set as a glaze. 

9. Transfer the semi-cooled scones to a wire rack, with parchment or wax paper underneath, and drizzle them with the glaze. Leave to set for 10-15 minutes before serving. The scones can be served warm or cold. If storing, place them in an airtight container, in a single layer. 

Note: If you rather not have the glaze and serve the scones with butter and jam, omit the steps for adding the drizzle.  

On   @sugarandspiceathome  &@sugarandspiceathome