Blueberry Scones

How to make blueberry scones

Recipe adapted from Cooking Light:

1/2 cup 2% reduced fat milk

1/4 cup sugar (Monk Fruit)

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose flour (about 9 ounces)

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons chilled butter, cut into small pieces

1 cup fresh or frozen blueberries

To brush over scones:

1 large egg white, lightly beaten

2 tablespoons sugar ( I used turbinado sugar-natural brown sugar)

Preheat oven to 350 degrees.

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut butter with a pastry blender or 2 knives until mixture resembles coarse meal. I usually start out using a pastry cutter then end up using my hands to combine the butter with the flour mixture. Add milk mixture, stirring until moist. Warning: The dough will be really sticky especially if you’re using fresh blueberries that have just been rinsed. That little bit of extra water on the blueberries adds to the stickiness.

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