Maple Blueberry Scones
Albert WoodMaple Blueberry Scones
Al Wood
6
25 minutes
20-25 minutes
431
Breakfast
Ingredients
2 cups (250g) a-purpose flour (spoon & leveled), plus more for hands and work surface
½ cup Wood's Maple Sugar
2 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt ½ cup (1 stick; 115g) unsalted butter, frozen
¼ cup (60 ml) whole milk (plus 2 tablespoons for brushing)
¼ cup whole plain Greek yogurt
1 large egg
1 ½ teaspoons pure vanilla extract
1 heaping cup (180g) fresh or frozen blueberries (do not thaw) (or any other filler)
Directions
Preheat oven to 400° F.
Combine dry ingredients and mix together.
Combine wet ingredients and mix together.
Grate frozen butter into small pieces and combine with dry ingredients, mixing together until butter and dry mix are fully incorporated.
Add wet mix to dry mix and combine with a spoon.
When everything is fully mixed together add your filler (berries, chocolate etc.)
Place your batter on a floured surface and press into one piece shaped in a circle.
Cut the dough in eighths and place each scone on your baking tray with parchment paper.
Gently wipe egg yolk or milk on top of each scone - this gives the scone that beautiful brown color.
Place scones in over for 20-25 minutes, removing once they are slightly browned on top.
Let cool for 20 minutes and serve unless you’d like to top with a drizzle. Wood's Maple Syrup