Blueberry Scones

The perfect late winter treat! These scones taste best the day they’re made, so enjoy them with a hot cup of tea or coffee and listen to your favorite chicken podcast! Wild blueberries are smaller and sweeter than the usual variety and you can usually find them in the frozen fruit section of your grocery store. Bonus if you picked and froze your own! As always, we’ve included the gluten and dairy free variations. This recipe only uses one egg, which is perfect since this is the time of year that our hens start to ease into laying again.

Ingredients

2 1/2 cups  of all-purpose flour – we used Bob’s Red Mill All Purpose Gluten Free 1-1 Flour

1/4 cup of granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 1/2 cups  fresh or frozen blueberries – preferably wild blueberries

½ cup (1 stick( cold unsalted butter, cubed – we used Earth Balance dairy free butter

⅔ cup (167ml) cold buttermilk or non dairy milk (make non dairy buttermilk by adding 1 tablespoon of lemon juice or vinegar and allow to sit for at least 10 minutes to curdle)

1 large egg, 2 pullet eggs, or 3 bantam eggs

1 tsp vanilla

coarse sugar for sprinkling

Directions

Preheat oven to 400F.

In a large bowl, whisk together the dry ingredients – flour, sugar, baking powder and salt.

Using a pastry cutter, cut butter into flour mixture until it looks like coarse meal with a few larger pieces left. Add the blueberries and toss lightly. Set aside.

In a small bowl, whisk together buttermilk, egg, and vanilla extract.

Pour wet ingredients over the dry mixture. Carefully stir with a rubber spatula until just combined and all ingredients are moist.

Generously flour your hands and knead the dough into a ball (add more flour as needed). It doesn’t have to be smooth. It will be rustic and sticky.

Pat the dough into a roughly 6″ round. Using a sharp knife, into 8 or 10 wedges and place about 2″ apart on a lined baking sheet.

Brush the tops of the scones with milk (Including non dairy milk) or more buttermilk and sprinkle with coarse sanding sugar. Bake scones for 20-22 minutes or until golden brown. Allow complete cooling before attempting any type of glaze.