Blueberry Scones!
Flaky, crumbly and soooooo buttery….not without its challenges but really worth the effort. Blueberries are easy to come by here in Vancouver. So often when we make a run for groceries, we get them. Not necessarily because these are our favorites, but mostly because we never seem to be able to come to decision about what other fruits to buy! Blueberries are always a no-debate selection.
This was our second try actually. The first try by Akshita did not go that well since she forgot to let the blueberries dry out after they were rinsed. The moisture made the batter extremely soggy and rendered it unworkable. We put this one off for couple of weeks before giving it another shot. This time I thought I will try it instead of Akshita and as you guys can see, it came out really good. Awesome taste and right amount of flakiness from the butter. The thickness was a bit more than what I initially intended but I was worried too many blueberries would burst if I tried to make the scones thinner then it would have been a bloodbath!
One key thing to note is that the sweetness depends on the blueberries. Luckily the batch we got were pretty sweet, but in the off chance you end up getting a not-so-sweet batch, you could add some more sugar in the batter, at small increments and taste the batter. You can alternatively dust the scones with powdered sugar.
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Blueberry Scones!
Recipe details
- 4 slices
- Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
Comments
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Do you mean baking powder or bread soda.?