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Cook Time : 40 Min | Servings : 2 Persons

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A perfect tea time scone with Blueberries. It has a crunchy outer layer with fluffy texture inside.
When I tried it for the first time it was super duper flop. I guess, I added more butter and little extra baking soda. The kneaded dough was super sticky with more quantity. When I baked it, he he he it lost it’s shape and was spread across the whole baking tray. I was very disappointed.I just threw them away. So this time I tried with less quantity. Surprise !!! it turned out really good. I used fresh blueberry for the first time, but now I used dry blueberry, somehow i liked dry ones better than the fresh ones. May be I should try some more times to get it exactly.
Blueberry Scone

Ingredients :
All Purpose Flour 1 cup
Granulated / Powdered Sugar 1/8 cup
Baking Powder 1/2 tbsp
Salt a pinch
Baking Soda 1/4 tsp
Butter 3 tbsp
Fresh or dried Blueberry 1/2 cup
Egg 1/2
Half and Half Cream 1/2 cup
Directions:
  1. Step 1

    Cut butter into small pieces. Keep them and blueberries in freezer for more than 30 min. In a large bowl mix all the dry ingredients together. Stir the cream and egg together.

  2. Step 2

    Mix the dry ingredients and liquid together by adding them slowly and knead them into a soft dough. Add blueberries too while kneading. This would be little wet.

  3. Step 3

    Spread dry flour in the flat surface and knead the flour until they comes together.

  4. Step 4

    Separate the dough into halves and pat one portion into a square. Cut them into half by making a triangle using the pastry cutter.

  5. Step 5

    Preheat the oven to 375 and bake it for 20-25 until it becomes golden brown.

  6. Step 6

    Allow it to cool down for 20 min.

Tips :
  • Use cold butter to get fluffy texture.
  • Freeze blueberries to avoid mashing it while mixing.
  • Vennila essence can be added for extra flavor.
  • To make it more soft, add some more baking salt and knead the dough little more sticky.

(*) Serve with hot coffee or tea.