Blueberry Drop Scones

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Yield 6

Author Mya Allen

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Print

Blueberry Drop Scones

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Ingredients

• 2 cups AP flour
• 1 teaspoon kosher salt
• 1/4 cup sugar
• 1 tablespoon baking powder
• 6 tablespoons butter, cold, cut into small pieces
• 1 cup blueberries
• 2 large eggs, beaten
• 1/4 cup sour cream
• 2 tablespoons milk, cream + more for brushing
• 1 tablespoon vanilla extra
• 1/2 teaspoon almond extract

Instructions

1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
2. Whisk the dry ingredients in a bowl. Cut the butter into the dry ingredients using your finger or a pastry blender, until the mixture is crumbly.
3. In a separate small bowl, whisk together the eggs, sour cream, milk, vanilla and almond extract. Add the wet ingredients and the blueberries to the dry ingredients. Fold gently until incorporated.
4. Scoop the batter onto the prepared sheet tray into 6 equal mounds leaving about 2" in between each scone. Brush each scone with a bit of milk and sprinkle with coarse sugar.
5. Bake scones for 20-25 minutes or until a cake tester comes out dry.

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