Blueberry Nutmeg Scones

This Blueberry Nutmeg Scone recipe is so scrummy yummy! I love adding something extra to scones (I’m not into plain scones, unless they come smothered in cream & jam). The blueberries cook down into this jammy sweet fruit explosion, which is perfect with the strong texture of a scone.

This is a one bowl blueberry scone recipe, it’s simple & really easy to throw together. I make a batch of these and keep half in snap lock bags in the freezer, they keep for 1 - 2 months and are perfect warmed with butter.

Tips For Easy Blueberry Nutmeg Scones:

• Use fresh blueberries, frozen has to much liquid for this recipe.

• Use cold butter & try rub it in fast. The scone will have a better texture.

• Use a knife to mix in the milk, again it’s a texture thing.

• Enjoy with a cup of coffee or tea!

Perfect, enjoy! x

Blueberry Nutmeg Scones

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Yield: 10

Author: Paige

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This Blueberry Nutmeg Scone recipe is so scrummy yummy!

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup butter, cold & cubed
• 1/4 cup sugar
• 1/2 cup fresh blueberries
• 1 1/2 cups milk
• Extra - 2 - 3 tablespoons milk
• Extra - 1 tablespoon sugar

Instructions

1. Preheat oven to 425 F fan bake. Line a large baking tray with parchment paper & dust with a little flour.
2. In a large bowl mix flour, baking powder, salt & nutmeg. Use your fingers to quickly rub in the butter into the flour, it should look like fluffy sand.
3. Add in sugar & blueberries. Stir. Make a well in the middle of your ingredients & pour in the milk.
4. Incorporate the milk using a standard dinner knife, this will take 2 - 3 minutes, patience is your friend! The dough should be reasonably wet once combined. Add a splash of extra milk if if looks dry.
5. Dump the scone dough onto the baking tray. Sprinkle the top of the dough & your hands with flour. Press the dough out into a large rectangle shape until 1-inch / 2 cm thick.
6. Use a knife to cut scones into even size portions. Spread around the baking tray.
7. Brush the tops of the scones with milk & sprinkle with sugar.
8. Place scones in the oven, after 5 minutes reduce heat to 390 Fand cook for another 10 - 15 minutes.
9. Remove from oven. Serve warm with butter or cooled with whipped cream & jam!

Nutrition Facts

Calories

270.63 kcal

Carbs

38.08 g

Cholesterol

29.15 mg

Fat

10.91 g

Fiber

1.2 g

Net carbs

36.88 g

Protein

5.33 g

Sat. Fat

6.64 g

Sodium

332.39 mg

Sugar

8.95 g

https://www.stripesandwillows.com/recipes/blueberry-nutmeg-scones

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blueberries, blueberry scones, blueberry biscuits

dessert, baking, scones

American

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