From Scratch: Baby Blueberry Scones

We’ve been up to our ears in miniature things lately… from tiny clothes to tiny toes. So why not some baby scones? I’ve tried tons of different recipes and methods and finally found a winner. This dough is easy to pull together and you don’t need to break out a mixer. Even with a 10 week old keeping me on my 10 toes, this recipe is doable. Promise. What’s better is that they are done in less than 15 minutes and really are delicious.

The current favorite “fillings” in my house are blueberry lemon scones and chocolate chip. I have also made mixed berry, cherry almond and cinnamon sugar. You can be as creative with the fillings as you like. You’ll see why I’m referring to them as fillings when you check out the roll ‘em up and slice method below.

You can make this dough right before baking or make ahead and refrigerate overnight. I found them to rise a tiny more when they sat overnight. Either way, they rise beautifully and because of how they bake, the scones have a great texture; unlike any I’ve tasted.

I’m on borrowed time as the little lady is getting ready to rise, herself, but get your ovens ready and read on.

Makes about 20 mini scones or 10ish larger ones

3 cups all-purpose flour

⅓ cup sugar

¾ tsp salt

1 TBS baking powder

¼ cup nonfat dry milk*

1 stick/4 oz unsalted cold butter

½ cup milk or buttermilk

2 large eggs

2 tsp vanilla extract

Blueberry:

1-2 cups (approx) of blueberries

zest from ½ lemon

Chocolate:

½ (approx) cup mini chocolate chips

Preheat oven to 450℉

Prepare baking sheet lined with parchment or silicone mat. Set aside.
In a large bowl, combine flour, sugar, salt, baking powder, nonfat dry milk and whisk to combine. Set aside.
Using a measuring cup, add milk, vanilla and eggs. Mix with a fork or whisk to break up the eggs. Set aside.
Cut up cold butter into 6 pieces and add to dry ingredients. Using your hands and working quickly to avoid butter melting, break up pieces of butter and knead into flour mixture. Do not mix the butter so that it forms a cohesive dough. Keep butter pieces visible throughout the mixture.
Prepare a cutting board or clean a counter top and lightly flour.
Add the wet ingredients into the flour/butter mixture and gently mix in with a spatula. There should be some dry patches throughout the dough. Do not over mix!
Begin to pull the dough together while mixture is in the bowl then dump contents onto prepared board or counter top
Working quickly, pull dough together so that mixture has little to no dry patches but butter pieces are still visible throughout the dough.
Shape into a rectangle. Roll out dough out to about ¼ to ½ inch thick with a floured rolling pin.
Using a knife or dough scraper, divide dough in half. Add filling leaving a small border at the ends and roll up dough. Make sure the roll is seam side down. Brush with egg wash and sprinkle with raw sugar before slicing the dough. Slice on a diagonal for a triangle shape. Repeat with other filling on remaining dough.
Place scones on a prepared baking sheet. For mini scones, bake for 5 minutes then shut off oven. IMPORTANT! Leave scones in oven for another 6 minutes without opening the door. Remove scones from baking sheet and place on cooling rack a few minutes. Serve with butter, jam, maple syrup, whatever you like.