Tender Blueberry Scones with Milk and Butter Substitute

These Tender Blueberry Scones are light and flaky, loaded with sweet blueberries, and made with a delightful milk and butter combination to achieve their creamy texture. Perfect for breakfast or an afternoon treat!

Ingredients

• 2 cups of all-purpose flour
• 1/4 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup (1 stick) of unsalted butter, cold and cut into small cubes
• Substitute for Heavy Cream:
  • 3/4 cup of milk (whole or 2%)
  • 1/4 cup of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1 cup of fresh blueberries (you can use frozen if fresh are not available)
• Optional: coarse sugar for topping

Cooking Instructions

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix the Dry Ingredients:

   • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

3. Cut in the Butter:

   • Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

4. Add the Blueberries:

   • Gently fold in the fresh blueberries, being careful not to crush them.

5. Combine Wet Ingredients:

   • In a separate bowl, mix together the milk and melted butter, then add the vanilla extract.

6. Form the Dough:

   • Pour the milk-and-butter mixture into the flour and butter mixture. Stir until just combined; be careful not to overmix the dough. It should be slightly sticky.

7. Shape the Scones:

   • Turn the dough out onto a lightly floured surface and gently pat it into a circle, about 1-inch thick.
   • Cut the dough into 8 wedges or use a round cutter to make circular scones.

8. Bake:

   • Place the scones on the prepared baking sheet. Brush the tops with a little extra melted butter and sprinkle with coarse sugar if desired.