Blueberry Chocolate Scones

• Vegetarian

• Produce

  • 3/4 cup Blueberries

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/4 cup Chocolate chips
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar, granulated

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 cup Milk

Found on honeyandbirch.com

Description

Ingredients

• 3 cups all-purpose flour
• 1/2 cup granulated white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup cold, unsalted butter
• 3/4 cup blueberries
• 1/4 cup chocolate chips
• 1 cold large egg, beaten
• 1 cup milk
• 1 teaspoon vanilla extract

Directions

• Pre-heat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
• In a large bowl, combine the flour, sugar, baking powder and salt with a whisk. Using a pastry blender (or two knives,) add the butter to the dry ingredients. Cut it into the flour until it is pea sized.
• Add the berries and chocolate chips with a wooden spoon. The stir in the remaining ingredients with the wooden spoon until the mixture is wet.
• Flour your surface, then pour the dough on top of the flour. Flour your hands and pat the dough into a round circle about 1 inch high. If the dough sticks to your hands or the surface, add more flour.
• Cut the dough in to 8 triangles for large scones or 16 for medium scones. Pictured are large scones. Place on the prepared baking sheet and put in the oven.
• Bake for 16-18 minutes, or until the scone edges begin to brown. Remove from oven and transfer to a cooling rack. Let cool before eating.