High Altitude Blueberry Scones -

High Altitude Blueberry Scones

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Warm, buttery scones studded with juicy blueberries, a golden top with just the right amount of crispness while the inside stays soft and tender, and a sweet, glossy drizzle of vanilla icing.

Prep Time25

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: blueberry, blueberry scones, scones

Yield: slices

Calories: 502kcal

Author: Rebekah S.

Equipment

Medium and small mixing bowl
Pastry blender
Baking sheet minimum size 12" x 12"
Pastry brush

Ingredients

Scones

2 ¼ cups All Purpose Flour
2 tsp Baking Powder
⅓ cup White Sugar
1 tsp Salt
½ cup Unsalted Butter COLD
½ cup Whole Milk
½ cup Heavy Cream plus 1 tablespoon for brushing tops
2 tsp Vanilla Extract
1 cup Blueberries fresh or frozen

Vanilla Icing

¾ cup Powdered Sugar
½ tsp Vanilla Extract
1 ½ - 2 tbsp Whole Milk

Instructions

Cut cold butter up into small pieces and place in the freezer for a few minutes.
Prepare baking sheet with parchment paper.
Combine flour, sugar, baking powder, & salt in a mixing bowl.
Cut the cold butter into the flour mixture with the pastry blender until the pieces of butter are pea size and coated in flour.
Add in the milk, 1/2 cup of heavy cream, and vanilla extract. Mix until a dough forms.
Add blueberries and gently fold into the scone dough.
Dump the scone dough onto the parchment paper. Use your clean hands to form an 8-inch circle that is 3/4 inch thick. NOTE: if the dough it too sticky, sprinkle a small amount of flour on top to help form the circle.
Cut the dough into 8 equal wedges. Place the wedges on the baking sheet 1-2 inches apart.
Brush the heavy cream on top of the dough.
Place the baking sheet in the fridge for a minimum of 15 minutes. Cover the dough with plastic wrap if in the fridge for more than 1 hour.
Preheat oven to 400° F and place the oven rack in the center of the oven
Bake for 18-20 minutes or until the tops of the scones are a light golden brown.
Cool the baked scones on a wire rack for a few minutes.
While the scones are cooling, mix the vanilla icing by slowly adding the milk to the powdered sugar and vanilla extract until the right consistency is achieved for drizzling over the scones.
Serve warm and enjoy!

Notes

INGREDIENT SUBSTITUTIONS:

Brown sugar instead of white sugar
Buttermilk instead of whole milk
Lemon Icing - 3/4 c powdered sugar & 2-3 tbsp lemon juice

STORAGE: store in an airtight container at room temperature or in the freezer

REHEATING: place room temperature scones in preheated oven at 350° for 5-10 minutes

Nutrition