blueberry scones
Delightfully tender and buttery blueberry scones bursting with fresh berries, perfect for breakfast or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup fresh blueberries
- 2/3 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries, being careful not to crush them.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined; the dough will be slightly sticky.
- Turn the dough onto a floured surface and shape it into a 7-inch circle, about 1-inch thick.
- Cut the dough into 8 equal wedges and transfer them to the prepared baking sheet.
- Brush the tops with extra cream and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving warm or at room temperature.
Notes
For an extra touch, serve with clotted cream or lemon curd alongside for dipping.