Sweet & Zesty Blueberry Scones
Ingredients
- ½ cup Mariani Sweetened Wild Blueberries
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (1 stick) cold unsalted butter, cubed or grated
- 1 tablespoon finely grated lemon peel (zest)
- ½ cup milk (or heavy cream)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ tablespoons fresh lemon juice
- Extra milk or cream for brushing
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, soak the Mariani Sweetened Dried Blueberries in warm water for 5 minutes, then pat them dry with a paper towel.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cold butter cubes and work them into the flour mixture using a pastry cutter or by grating frozen butter directly into the bowl, mixing until the texture resembles coarse crumbs.
- Stir in the soaked and dried blueberries along with the grated lemon peel.
- In a separate bowl, whisk together the ½ cup milk, egg, vanilla extract, and lemon juice. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. If the dough feels too dry, add 1 extra tablespoon of milk and mix lightly.
- Turn the dough onto a lightly floured surface and shape it into a 1-inch thick round disc. Cut the dough into 8 wedges and place them 2 inches apart on the baking sheet.
- For flakier scones, chill the shaped dough in the refrigerator for 10-15 minutes before baking.
- Brush the tops with milk or cream and sprinkle with coarse sugar for a crisp, golden crust. Bake for 18-22 minutes, or until the scones are golden brown and cooked through. Let them cool slightly before serving.
- Enjoy!
