Blueberry Chocolate Chip Scones

Preheat the oven to 400ºF. Line a baking pan with parchment paper or a silicone baking mat.

In a large bowl, mix together the flour, sugar, baking powder, cinnamon and salt. Grate the butter into the dry ingredients and stir together to incorporate the butter. In a small bowl, whisk together the buttermilk, egg and vanilla. Pour this mixture over the dry ingredients and stir until just combined. Fold in the blueberries and chocolate chips. Try not to over-mix.

Lightly flour your hands and dump the dough onto the prepared baking sheet. Lightly press the dough together into an 8-inch circle and slice it into 8 wedges. Sprinkle the coarse sugar on top of the scones.

Bake for 20–25 minutes or until golden brown. Serve warm, or allow to cool completely and store in an airtight container. They are best the day they’re made, but are good for at least 3 days after making them. They will also freeze well.

Recipe adapted from Sally’s Baking Addiction.

Notes: I used the listed amount of mini chocolate chips because I just wanted a hint of chocolate. You could easily double this as it was definitely just a hint. Add whichever you prefer, depending on how chocolaty you want it. Also, I grated the butter in as I find that the easiest and fastest way to get the butter in little pieces and incorporated into the dry ingredients, but you can definitely use a pastry blender instead and cut it in until the mixture resembles coarse crumbs.