Decadent Blueberry Scones

These soft, decadent blue berry scones are coffees best friend. They're not too sweet, and a little tangy. One is never enough!

This recipe is designed for high altitude. You will find the conversion below if you live at an altitude under 3500 ft. This recipe was inspired from the book High Altitude Baking 2nd edition,Colorado State University Extension (p.78) and Bluepoint Bakery, Colorado Farmers' Market Cookbook.

Blueberry Scones

Blueberry Scones

Makes 8 scones

Ingredients

2 ¼ C all purpose flour

¼ C plus 2 TBSP sugar

2 tsp baking powder

⅜ tsp baking soda

¼ tsp salt

½ C plus 1 TBSP unsalted butter, cubed and chilled (chill in freezer)

3 oz cream cheese, chilled (chill in freezer)

1 large egg, lightly beaten

1 TBS water

½ C milk

1 tsp vanilla extract

1 pint fresh blueberries

You will also need:

Baking sheet

Parchment paper

• Preheat the oven to 425 degrees.

• In a large bowl combine flour, sugar, baking powder, baking soda and salt. Whisk to combine.

• Add chilled butter and cream cheese to the flour mixture; cut in butter and cream cheese until the mixture is crumbly.

(note: I use my hands to cut the butter and cream cheese in, which is why I freeze them so they don't melt from my body heat.)

• Add milk, vanilla and half of the lightly beaten egg (approx. 1 ½ TBSP). Mix until just combined, be sure not to over mix.

• Gently fold in blueberries.

• On a lightly floured surface, roll dough out to about 1 inch thick. Cut into 8 triangles or rounds.

• Place scones on a parchment paper lined baking sheet. Add 1 TBSP water to the remaining egg and mix together; brush the tops on the scones with egg wash.

• Bake for 20-25 minutes, or until tops are lightly golden. Immediately remove from the baking sheet and place to cool on a wire rack.

** for cooks that live below 3500 ft. you’ll need:

2 ½ C flour

1 TBSP baking powder

1 tsp salt

¼ C sugar

¼ C unsalted butter, cubed and chilled

3 oz cream cheese, chilled

¾ C milk

1 tsp vanilla extract

1 lightly beaten egg (for egg wash only, you don't need to add it to your dough)

1 TBSP water (for egg wash)

one pint blueberries

• Preheat the oven to 425 degrees.

• In a large bowl combine flour, sugar, baking powder, and salt. Whisk to combine.

• Add chilled butter and cream cheese to the flour mixture; cut in butter and cream cheese until the mixture is crumbly.

(note: I use my hands to cut the butter and cream cheese in, which is why i freeze them so they don't melt from my body heat.)

• Add milk, vanilla. Mix until just combined, be sure not to over mix.

• Gently fold in blueberries.

• On a lightly floured surface, roll dough out to about 1 inch thick. Cut into 8 triangles or rounds.

• Place scones on a parchment paper lined baking sheet. In a small bowl lightly beat one egg and water together; brush the tops on the scones with egg wash.

• Bake for 15-18 minutes, or until tops are lightly golden. Immediately remove from the baking sheet and place to cool on a wire rack.

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