Recipe: Fresh Blueberry Scones

 After getting fresh blueberries in our CSA box recently, I wanted to find a way to use them since no one in our family really just eats fresh blueberries. I pulled out a Blueberry Scone recipe from A New Way to Food and changed it a little bit and it worked out perfectly. 

The whole family ate them and they came together super easy. In fact, they were so good I requested blueberries in my CSA the following week to make them again!

Blueberry Scones

makes 8


6 Tablespoons butter (cold), cut up

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

2 eggs, separated

1 cup fresh blueberries

2/3 cup low-fat milk

1/2 teaspoon vanilla 


1. Preheat over to 375 degrees. Line a baking sheet with parchment paper.

2. Combine the flour, baking powder, salt, and sugar in a large bowl.

3. Blend in the butter with the flour mix, using your fingertips.

4. With a fork, stir in the egg yolks lightly. The yolks will leave tiny yellow clumps and that's fine.

5. Stir in the blueberries

6. Mix the milk and vanilla in a small bowl and add to the flour mix until it holds together.

7. Dump the dough on to the parchment paper and form it into a round (about 9 inches across and 1 inch thick). Take a big knife and slice into 8 pieces. Pull them slightly away from each other and brush with egg white and sprinkle with extra sugar.

8. Bake for about 22-25 minutes, until lightly browned. Let cool and eat! 

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