Wild Blueberry Chocolate Scones
Wild blueberries offer more intense flavour and antioxidants than regular blueberries. These scones are crunchy on the outside with a soft, buttery goodness inside. Every bite is bursting with juicy berries and sweet, creamy chocolate. Serve warm with your favourite cup of tea!
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup granulated sugar plus more for sprinkling on top
- 1 tablespoon baking powder
- 6 tablespoons butter cold
- ⅔ cup milk plus more for brushing on top
- ¾ cup wild blueberries
- ½ cup chocolate chips
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Combine flour, sugar and baking powder in a large mixing bowl. Using a pastry cutter, fork or fingers, cut cold butter into the dry mixture until coarse.
- Add wild blueberries to the mixing bowl and toss to coat.
- Pour milk and add chocolate chips. Mix gently until the dough just starts to come together. If the dough is too sticky, sprinkle a tiny amount of flour. Be careful not to over mix and squish the blueberries.
- On a floured surface form dough into a round disk about 1.5 inches thick. Slice into 8 wedges and place on the lined baking sheet. Brush tops with milk then sprinkle with a pinch of granulated sugar or coarse sugar if you have it.
- Bake for 17-20 minutes or until lightly golden. Remove from oven and serve warm.
Notes
Store these scones in an airtight container for up to 3 days. Reheat them in the oven for a couple of minutes before serving.
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