MAPLE BLUEBERRY SCONES

Better late than never on this one. I made these what seems like forever ago before Hunt & Harvest was even a thing and just stumbled upon the forgotten photos today. They are (were) absolutely delicious. 

I would do despicable things to have another one today. If it wasn't 200 degrees in my apartment, I'd whip up a batch right now. They're relatively easy and you probably already have a good chunk of the ingredients ready to go.

Maple Blueberry Scones via hunt-and-harvest

WHAT YOU NEED:

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of nutmeg

3/4 teaspoon salt

3/4 cup cold, unsalted butter, cut into cubes

1 egg, beaten

2 tablespoons maple syrup

3/4 cup cold buttermilk

1 cup blueberries*

*Fresh is great, frozen will also work

HOW TO:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together flour, baking powder, baking soda, salt and nutmeg. Cut butter in using a pastry cutter, two forks, or your fingers. Work mixture until butter flakes range in size from oat flakes to peas.
  3. In a small bowl, combine egg, maple syrup and milk. Add to flour mixture, stirring to create a dough. Fold in blueberries.
  4. Turn onto floured board or wax paper and knead about a dozen times. Pat into a 1 inch thick rectangle. Cut out 2 inch squares and place on prepared baking sheet. Bake for 15-18 minutes or until golden brown on top. 

Recipe from Joy the Baker