Rainy weekends are best spent baking fresh, warm pastries to enjoy with a big cup of coffee! Truth be told I am NOT a great baker. I think this is because I am not a “measurer” when it comes to cooking, so I tend to NOT measure ingredients when I bake either. I am pretty sure you should measure ingredients when baking! Years of practice has made me a better baker (thankfully), so I wanted to share my favorite blueberry scone recipe with you! If you are not a blueberry lover like me, feel free to add another berry or fruit.
2 cups all-purpose flour
2 tsp Baking Soda
6 tbsp cold butter
1 cup almond milk
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Add dry ingredients (flour, sugar, powder creamer, baking soda) to a large bowl and whisk to combine.
Add in cold butter (in small chunks). Drizzle in cold almond milk , and fold all ingredients together. Be careful not to over mix. Add in blueberry and mix again.
Remove dough from mixing bowl (dough may be sticky), form a ball, and place on parchment paper. Press dough into a flat disc, and cut into triangles.
Refrigerate dough for 15-20 minutes before placing in oven.
Bake for 15-18 minutes. Remove from oven and let cool before adding icing (as desired).