Tender Blueberry Scones with Milk and Butter Substitute

Instructions

1. 1

   **Preheat the Oven:**

2. 2

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

3. 3

   **Mix the Dry Ingredients:**

4. 4

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

5. 5

   **Cut in the Butter:**

6. 6

   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.

7. 7

   **Add the Blueberries:**

8. 8

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

9. 9

   **Combine Wet Ingredients:**

10. 10

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

11. 11

    **Form the Dough:**

12. 12

    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.

13. 13

    **Shape the Scones:**

14. 14

    Turn the dough out onto a lightly floured surface and gently pat it into a circle, about 1-inch thick.

15. 15

    Cut the dough into 8 wedges or use a round cutter to make circular scones.

16. 16

    **Bake:**

17. 17

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

18. 18

    Bake for about 15-20 minutes, or until the tops are golden brown.

19. 19

    **Cool and Serve:**

20. 20

    Allow the scones to cool slightly on a wire rack before serving. They are delightful warm or at room temperature.