Description
Delicious blueberry scones that are easy to make and perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 1 cup fresh or frozen blueberries
- ½ cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp heavy cream, for brushing
- 1 tbsp coarse sugar, optional
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, whisk together ½ cup heavy cream, egg, and vanilla.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix.
- Transfer the dough to a lightly floured surface and gently shape it into a 7-inch round about 1 inch thick.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with 1 tbsp cream and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until golden around the edges.
- Cool for a few minutes before serving.
Notes
- For best results, use cold butter and handle the dough as little as possible.
- These scones can be made with either fresh or frozen blueberries.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg