- Recipe Yield 12 scones
- Prep Time 15 mins
- Cook Time 30 mins
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 12 Tbsp I Can’t Believe It’s Not Butter!® Original Spread, cut into 1-inch cubes
- 1 pint blueberries
- 3/4 cups plus 2 Tbsp milk
- 2 Tbsp turbinado sugar, for sprinkling
Influencer: Erin Chase
Preheat oven to 375 F. Line a rimmed baking sheet with piece of parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, ground cinnamon, ground ginger and salt. Cut in the butter pieces with a pastry blender or 2 knives. Toss in the blueberries.
Pour the milk into the batter and stir slowly and gently to combine. Some of the blueberries may ‘pop’ and release a little liquid and that’s okay. Add flour, 1 Tbsp at a time, if needed to keep the dough from being too sticky.
Divide the dough in half and form into 2 balls of dough. On a flour dusted surface, form each dough ball into 6″ round disks, and cut each disk into 6 triangular shaped scones.
Pull the scones apart and place them onto the parchment lined baking sheet. Sprinkle a few pinchfuls of turbinado sugar onto each scone.
Bake in the preheated oven for 25 to 30 minutes, or until golden on top.
Serve Blueberry Scones for breakfast, or with an afternoon cup of tea.