These scones are absolutely divine! You feel like you’re at an old-fashioned tea shop, when you eat one of these pastries. Eat in the morning for a special breakfast, or at night for a midnight snack. Either way, you won’t be disappointed! The fresh blueberries and spices mix together well, and the dough is crumbly.
Yield: 18 scones
2 cups all-purpose flour
1 tbsp. baking powder
1/3 cup granulated sugar
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
6 tbsp. butter, softened
1 tsp. vanilla extract
1/2 cup cream or half and half
3/4 cup fresh blueberries, cleaned
Preheat the oven to 375 degrees Fahrenheit. Grease a baking sheet with coconut oil/butter.
In a large mixing bowl, combine the flour, baking powder, sugar, salt, cinnamon, and ginger.
In a separate mixing bowl, beat the butter, vanilla extract, egg, and half and half or cream in a stand mixer or with a hand-held mixer. Transfer the dry ingredient mixture into the wet ingredients. Beat until just combined.
Turn of your mixer and fold in the blueberries gently.
Transfer the dough to a clean, floured surface. With a rolling-pin, roll the dough out to 1 inch thick.
With a 2 inch triangle or circle cookie cutter, cut the shape you desire out of your dough and place on the prepared baking sheet.
Bake for 20 minutes in the oven. Enjoy! 🙂 Makena