Description
These Blueberry Scones are a delightful treat, featuring fresh blueberries, rich cream, and a buttery base. Perfect for a quick snack or breakfast that is both easy and flavorful, these scones will leave you wanting more.
Ingredients
Scale
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 cup blueberries
Instructions
- Whisk together the flour, sugar, baking powder, and salt until combined.
- Add small cubes of cold butter into the flour mixture and mix until it resembles coarse sand.
- In a separate bowl, whisk the egg, then mix in the heavy cream and vanilla extract.
- Create a well in the center of the flour mixture and pour in half of the wet ingredients, gently combining it.
- Add the remaining wet ingredients and blueberries, mixing until the dough just comes together.
- Transfer dough to a floured surface, shape into a ball, and knead gently to form a disk about 1 inch thick.
- Chill the disk in the freezer for 20 – 30 minutes while preheating the oven to 425 F (218 C).
- Cut the chilled dough into 6 – 8 wedges and place them on a lined baking sheet, spacing them 2 inches apart.
- Brush the tops with heavy cream and sprinkle with sugar if desired.
- Bake for 14 – 18 minutes until lightly golden brown and fragrant, then cool for 5 minutes on a rack.
Notes
Use fresh blueberries for the best flavor and texture.
Feel free to add lemon zest for an extra citrusy kick.
Scones are best enjoyed warm, shortly after baking.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg