Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1/2 cup frozen blueberries
1 egg
3/4 cup milk
In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender or two knives cut in butter until in coarse crumbs with a few larger pieces.
In glass measure, beat egg with fork; add enough of the milk to make 1 cup, stirring to blend. Remove 2 tbsp and set aside.
Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Add blueberries. Using hands, shape into two balls. Transfer to lightly floured surface; pat out into 1 inch thick circle. Brush with reserved milk, and sprinkle with another tablespoon of sugar. Slice into 6 triangles.
Place on parchment paper–lined baking sheet. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 12-14 minutes.
In glass measure, beat egg with fork; add enough of the milk to make 1 cup, stirring to blend. Remove 2 tbsp and set aside.
Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Add blueberries. Using hands, shape into two balls. Transfer to lightly floured surface; pat out into 1 inch thick circle. Brush with reserved milk, and sprinkle with another tablespoon of sugar. Slice into 6 triangles.
Place on parchment paper–lined baking sheet. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 12-14 minutes.
As an alternative to the blueberries, add a bit of cinnamon to the batter and replace the blueberries with raisins. Or, white chocolate chips and cranberries. Orange peel and almond slices? I often separate into two balls before adding the feature ingredient and do one of the balls in one style, one of them in another. This makes everyone happy!
Makes 12 scones
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