These beautiful scones are bursting with blueberries in every bite
Author: Eva Bakes
2 and 3/4cupscups all-purpose flour
1teaspooncream of tartar
1/2cup (1 stick)unsalted butter, cold, and cut up into pieces
2cupsfresh or frozen blueberriesif frozen, do not thaw
Coarse sugarfor topping, optional
Preheat your oven to 400 degrees F. Line a standard baking sheet with parchment paper or a silicone mat and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, cream of tartar, nutmeg, cinnamon and salt. Using your fingers, two forks or a pastry cutter, add in the butter and keep working until the mixture resembles coarse sand.
In a measuring cup, mix together the egg and the buttermilk until well blended. Slowly drizzle this into the large bowl as you continue to knead everything together. Gently fold in the blueberries. Your dough will look loose and shaggy at this point, but do not fret.
Continue to gently knead the dough onto a floured surface until no dry streaks remain (do not over work the dough). Press into an approximate 8" circle. Cut the dough into 8 wedges.
Separate the wedges and place onto your prepared baking sheet. Sprinkle the tops of each wedge with coarse sugar if desired.
Bake in your preheated oven for 20-22 minutes or until the tops turn golden brown. Allow the scones to cool slightly before serving.
Leftover scones should be stored in an airtight container at room temperature and will last about 2 days before they start to get soggy. You can also refrigerate them and reheat in the microwave or in the oven. They can be frozen and thawed as well.Source: Ever so slightly adapted from Baker by Nature