Time: 30min
Servings: 8 scones
Rating: 4.5/5
Recipe by Joanne from fifteen spatulas: https://www.fifteenspatulas.com/english-style-scones/
INGREDIENTS
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 tbs brown sugar
- 6 tbs unsalted butter, room temperature
- 2/3 cup soy milk
- 1 tsp vanilla
- 1 cup (6oz) blueberries
- 1 tsp orange zest
- 1 large egg
INSTRUCTIONS
- Preheat oven to 425 deg F.
- Bowl 1, large: Whisk together flour, baking powder, salt, and brown sugar.
- Bowl 2, medium: Whisk soy milk, vanilla, orange zest, and egg. Set aside 2 tbs as an egg wash.
- Grate the butter. Add into the dry mixture until the butter is well incorporated. If the butter is too soft, freeze it for a few minutes.
- Fold the milk mixture and blueberries into the dry mixture until just combined.
- Knead the dough until it comes together, use flour sparingly.
- Roll the dough out into a 1″ circle. Cut into 8 wedges.
- Lay scones on baking sheet and brush on egg wash.
- Bake for 17-20min or until tops are golden.
Thoughts
The scones came out flaky and a little dense. They reheated well in the microwave. For the flavoring, I used about 1 orange’s worth of zest. Next time, I may half the blueberries to reduce the berry density. Other flavorings would work like chocolate chips or maple sugar. Grating the butter is an excellent way to get around not using a food processor or pastry cutter. If the butter gets too warm, the butter can be placed in the freezer for a few minutes.
