Tired of large batch breakfasts? Then try out this small batch of beautiful blueberry scones. They are perfect for two... or if you're really hungry, keep it all to yourself!
People always ask what I do with the desserts and treats that I make. The answer is simple - I give them away. I have a bunch of taste testers or quality control experts wherever I go. Coworkers, skating friends, Addie's teachers, and friends at gymnastics class all help me eat the sweets I bake. Their invaluable feedback helps me figure out which recipes work, and which need some tweaking.
Sometimes, I get a little selfish and just don't want to share. On rare occasions, I will make small batch desserts and just let our little family devour it all. This was one of those instances. I wanted to try baking some scones but didn't want to bake a batch of 8 or 16 of the treats.
Since this is a small batch recipe, we ate the 4 pieces in no time. There were no leftovers either, which was definitely an added bonus.
Blueberry scones for two
- 1 cup all-purpose flour
- 1 and 1/2 teaspoons baking powder
- pinch of salt
- 1 Tablespoon sugar
- 3 Tablespoons unsalted butter, very cold or frozen
- 1 large egg
- 2 Tablespoons milk or half and half plus more for brushing on top
- Handful of frozen blueberries (do not thaw)
- Turbinado sugar for sprinkling (optional)
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the cold butter with a pastry blender or two forks until the mixture looks a bit like barely wet sand.
In a small bowl, whisk the egg and 2 Tablespoons of milk together with a fork. Transfer it to the large bowl and mix gently. Add in the blueberries and lightly fold, being careful not to crush the blueberries too much. The dough will appear a bit dry, which is what you are looking for.
Transfer the dough to prepared baking sheet. Pat the dough into a rough square or circle, about 1/2 an inch thick. Cut the dough into 4 or 8 equal pieces and separate them out.
Brush the tops of the scones with a bit of milk and sprinkle the tops with raw or turbinado sugar if desired.
Bake in the preheated oven for 12-15 minutes or until the tops are a light golden brown.
Allow the scones to cool before serving. They may be stored in an airtight container at room temperature and will keep for 1-2 days (they will start getting soft and soggy after that). They can also be frozen and thawed.
Yield: 4 small scones or 8 very small scones
Source: Barely adapted from Eatdrinkculture