Description
Flaky, tender blueberry scones bursting with fresh berries, perfect for a quick and satisfying breakfast or tea-time treat. These scones suit busy home cooks craving a classic bakery-style treat.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 1 cup fresh blueberries
- 2/3 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- Optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in fresh blueberries.
- Whisk heavy cream, egg, and vanilla extract in a separate bowl.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Turn dough onto a floured surface and form into a 7-inch round disk about 1 inch thick.
- Cut the disk into 8 equal wedges and place on the baking sheet.
- Brush tops with extra heavy cream and sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes until golden and a toothpick inserted comes out clean.
- Cool on a wire rack before serving.
Notes
- Keep butter cold to create flaky layers.
- Handle dough gently and avoid overmixing for tender scones.
- Use a sharp knife or bench scraper to cut scones cleanly.
- For even baking, space scones apart on the baking sheet.
- Serve scones warm with butter, jam, or clotted cream.
- Store leftovers in an airtight container for up to 2 days.
- Freeze individually wrapped scones for up to 2 months.
- Reheat in a low oven at 300°F (150°C) for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American