Sweet and savory scones bursting with the flavor of fresh blueberries and creamy brie cheese.
Course Snack
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 8scones
Calories 262
Author Annalise Sandberg
Ingredients
2cupsall-purpose flour(250 grams)
2tablespoonssugar
2teaspoonsbaking powder
¼teaspoonsalt
5tablespoonsunsalted butter, cold and cut into cubes (71 grams)
½cupcold milk(120 ml, 4 fl oz)
1large egglightly beaten
4ouncesbrie cheese, torn into pieces (115 grams)
4ouncesfresh blueberries(115 grams)
Milk or lightly beaten egg, for wash
Coarse sugar, for sprinkling
Instructions
Preheat oven to 425°F and line a sheet pan with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and use a pastry cutter or knife to cut the butter into the dry ingredients until butter is roughly the size of small peas (some will be larger, others smaller).
Combine the milk and beaten egg and add to the bowl. Stir until the mixture comes together into a sticky dough. Add the blueberries and brie pieces and fold in gently until incorporated. Pat out dough on a lightly floured surface to about and inch thick. Cut into triangles or rounds.
Place on the prepared sheet pan and brush with a lightly beaten egg and sprinkle with coarse sugar. Bake until golden, about 15-20 minutes. Let cool for a few minutes on the pan and then serve immediately.