Recipe Background
Make your kitchen into a bakery with these Blueberry Scones! Each of these confections is moist on the inside with crispy edges, and packs all the delicious fruitiness of fresh blueberries. These scones can be served up for breakfast, brunch, or even high tea with a touch of clotted cream! Blueberry Scones are perfect for any occasion, and they’re easier to make than you think.
Make your kitchen into a bakery with these Blueberry Scones! Each of these confections is moist on the inside with crispy edges, and packs all the delicious fruitiness of fresh blueberries. These scones can be served up for breakfast, brunch, or even high tea with a touch of clotted cream! Blueberry Scones are perfect for any occasion, and they’re easier to make than you think.
Ingredients
- 2 cups all-purpose flour plus more, to taste
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter frozen
- 1/2 cup heavy cream plus more, to taste
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 heaping cup fresh blueberries
- coarse sugar to taste, for topping
Directions
- Whisk 2 cups of the flour, the sugar, the baking powder, the cinnamon, and the salt together in a large bowl.
- Using a box grater, grate the frozen butter.
- Add the grated frozen butter to the flour mixture and combine using a pastry cutter or two forks until the mixture comes together in pea-sized crumbs. Try to keep the butter as cold as possible during this stage. Place the mixture in the refrigerator or freezer to firm the butter up if necessary.
- Whisk 1/2 cup of the heavy cream, the egg, and the vanilla extract together in a small bowl.
- Pour the wet ingredients mixture into the flour mixture, then add the blueberries, mixing together until a dough forms.
- Pour the dough onto the counter and form the dough into a ball. The dough will be sticky. If it's too sticky, add a little more of the extra flour. If it seems too dry, add a tablespoon or two more of the extra heavy cream.
- Flatten the ball down and cut it into 8 wedges with a sharp knife.
- Brush the dough wedges with the extra heavy cream and sprinkle with the coarse sugar.
- Place the scones on a plate or lined baking sheet and refrigerate for 15 minutes.
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Arrange the scones 2-3 inches apart on the prepared baking sheet.
- Bake until golden-brown around the edges and lightly browned on top, about 22-25 minutes.
- Remove the scones from the oven and allow them to cool, about 5 minutes.
- Serve warm.
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