Cooking

Cinnamon Blueberry Drop Scones

Weekend mornings are my favorite. There’s nothing better than waking up a little later than normal, re-filling your coffee cup, and taking time to make something a little more special to enjoy. These Cinnamon Blueberry Drop Scones are the perfect thing to whip up to make your morning a little sweeter! The best part? You’ll only use one mixing bowl, so clean-up is a breeze! Fresh blueberries add a summertime burst of flavor, while a drizzle of honey on top adds just the right amount of sweetness. These scones can be served as part of your breakfast, weekend brunch, or as an after dinner treat. Get the recipe below!

 

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Ingredients:

1 cup white wheat flour

2 tsp. baking powder

2 tsp. cinnamon

pinch of salt

3/4 cup almond milk (I used Silk Unsweetened Vanilla)

1/2 cup fresh blueberries

4 tbsp. butter

Honey (optional)

 

Directions:

1. Preheat oven to 400 degrees Fahrenheit. In a small bowl, combine the flour, baking powder, cinnamon, and salt.

 

2. Take 4 tbsp. of butter and cut into thin slices, working into the flour mixture until a dough starts to form. Add the almond milk and fresh blueberries, stirring lightly to combine. Add more milk if necessary, being careful not to over mix the dough.

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3. Line a baking sheet with parchment paper (—> the best stuff!!). Using a spoon, drop six rounded spoonful’s of the dough onto a cookie sheet.

 

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Bake for approximately 10-12 minutes, or until the top of the scones are golden brown.

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I topped mine with a drizzle of honey for a little added sweetness and flavor, and served alongside some fresh fruit. So good! The scones are best kept in the refrigerator for optimal freshness, though you can re-heat before serving again.

 

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