We’re all about tea time around here. One of our favorite afternoon tea treats is fresh scones paired with some loose-leaf earl grey. Whenever we visit New England, we always try to bring a little East Coast back with us. These scones can be made in a variety of ways, but today we’re sharing one of our favorites. These traditional scones are baked with dried, handpicked blueberries – straight from the heart of Maine. 😊
Maine Blueberry Scones (Yields: 8 scones or 16 mini scones)
- 3 cups flour
- 1/2 cup sugar
- 5 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup butter (1 1/2 sticks)
- 8oz dried blueberries
- Zest of one lemon
- 1 egg, beaten
- 1 cup milk
- Preheat oven to 400ºF.
- In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter. Stir in blueberries and lemon zest. Mix milk and egg in a small bowl; stir into flour mixture until moistened.
- Knead dough on a lightly floured surface. Roll dough out into a 1/2 inch thick round (or cut dough in half and roll each put into a 1/2 inch thick round to make 16 mini scones). Cut into 8 wedges and place on a lightly greased baking sheet.
- Bake for 15 minutes or until golden brown.
Ben & Miranda