Description
A straightforward recipe for making classic blueberry scones at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup fresh or frozen blueberries
- 2/3 cup heavy cream
- 1 large egg
- 1 tablespoon milk (for brushing)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gently stir in the blueberries.
- In a separate small bowl, whisk the heavy cream and egg together.
- Pour the cream mixture into the flour mixture. Stir just until combined; do not overmix. The dough will be sticky.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
- Brush the tops of the scones lightly with the milk.
- Bake for 15 to 18 minutes, or until the tops are golden brown.
- Let the scones cool slightly on a wire rack before serving.
Notes
- If using frozen blueberries, do not thaw them before adding them to the dough.
- For a crisper top, you can sprinkle a little extra sugar over the milk-brushed scones before baking.
- You can substitute buttermilk for the heavy cream and egg mixture for a tangier flavor.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 7
- Sodium: 210
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 50
Keywords: blueberry scones, breakfast pastry, quick bread, baking, tea time