Best Recipe: Quick Blueberry Scones

Cook’s Notes: This is an update to the original post from 2007, Quick Scones for Two. I’ve refined the technique for making these lovely scones with frozen blueberries. Makes 8 – 12 scones, depending on how you cut them.

2 cups flour
2 tsp baking powder
1/3 cup sugar
4 Tbsp butter (1/4 c), melted (you can also use 3 Tbsp melted butter and 1 Tbsp olive oil); 2 oz total
2/3 cup 2% milk (or any kind, including heavy cream); about 5 oz
2 cups frozen blueberries, not thawed

Heat oven to 425°F.

Put the flour, baking powder, and sugar in a large bowl and whisk them together.

Put the butter in a glass measuring cup, and heat in the microwave until melted. Add the milk (or cream). (Note: The total volume of butter and milk is about 7 oz or 220 ml on the meniscus line of the measuring line.) Beat the milk mixture with a fork until blended.

Pour the milk mixture into the flour mix and stir only until combined. The dough will be soft. Add the frozen blueberries to the bowl and knead them in.

Place dough on a floured surface, knead for a few moments, and then divide in half. Pat each half into a six-inch circle. Cut each circle into 4 to 6 wedges. Place the scones slightly apart on a greased cookie sheet and bake 12 to 15 minutes. Serve immediately.

Source: Adapted from recipes by Jane Doerfer, Going Solo in the Kitchen; and Tyler Florence.