Blueberry Scones
Blueberry Scones are easy to make in the food processor and turn out beautifully in a silicone scone pan.
Calories per serving: 225kcal
Ingredients
- 4 ounce (113.4 g) Butter, 1 stick
- 1 1/2 cups (187.5 g) *flour
- 2 teaspoons (1.97 teaspoons) baking powder
- 1 teaspoon (0.99 teaspoon) kosher salt
- 1/2 cup (74 g) blueberries
- 3/4 cup (177.44 ml) whole milk
- 3 tablespoon (2.96 tablespoon) Sugar
Instructions
- Mise en Place
- Preheat oven to 400 °F (204 °C). Put the dough blade in the food processor.
- Add the flour, baking powder, sugar and salt to the bowl of a food processor. Process to combine. Put the bowl in the refrigerator.
- Cut the butter into 1/2 inch pieces and put it in the freezer while the oven comes to temperature.
- When the oven has reached 400 °F (204 °C), remove the bowl from the refrigerator and put it on the processor's base. Add the butter to food processor and pulse 2 to 3 times to form pea-sized pieces.
- Put the milk and blueberries in the food processor and mix just until it starts to form a ball.
- Remove the dough from the bowl to a flour covered counter. Form the dough into a ball, then start flattening it with your hand until its about 1/2 inch thick.
- Use a dough slicer to cut the dough into 8 relatively even slices. Put the slices in the silicone scone pan.
- Bake the scones until golden brown, about 20 minutes.
- Use a pizza peel to get the scones out of the oven.
- Let cool slightly, then flip the pan over and the scones will fall right out.
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