Brown Sugar Blueberry Drop Scones

These delightful brown sugar blueberry drop scones are a perfect blend of traditional baking and a touch of creativity. With the sweetness of brown sugar enhancing the juicy blueberries, these scones are light, fluffy, and bursting with flavor. Made in a stand mixer for ease, they are a sweet treat ideal for breakfast or brunch, and they meet dietary preferences for a comforting, homemade dessert.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/4 teaspoon cinnamon (optional for added warmth)
• Turbinado sugar for sprinkling on top

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, combine the flour, brown sugar, baking powder, salt, and cinnamon (if using). Mix on low speed until well blended.
3. Add the cold, cubed butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry mixture and mix until just combined. Be careful not to overmix.
6. Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed.
7. Using a spoon or ice cream scoop, drop generous portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Sprinkle turbinado sugar on top of each scone for a crunchy finish.
9. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
10. Let cool slightly before serving. Enjoy warm or at room temperature.