“These are not the traditional dry scone but more of a buttery cookie style scone. My kids love them.”
At Christmas I bake these with orange zest and fresh cranberries and make them a little bigger for tea or breakfast treats. I’ve also substituted fresh currants before. Basically almost any fruit with a skin would work.
INGREDIENTS
- 3 cups unsifted flour
- 5 teaspoons baking powder
- 3/4 cup sugar
- 1 cup butter
- 1 cup milk
- 1 cup blueberries
- 1 egg
DIRECTIONS
- Preheat oven to 375F. Use ungreased cookie sheet.
- Mix flour and baking powder, set aside.
- Cream sugar and butter.
- Add egg until combined.
- Add in flour mixture and milk, alternating, until just combined.
- Gently stir in blueberries.
- Drop a walnut sized ball onto cookie sheet.
- Bake 12-15 minutes.
Yield: 30 cookies