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
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup fresh or frozen blueberries
- 3/4 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 in the cold butter using a pastry blender or your fingers 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 wet ingredients into the dry ingredients. Mix just until combined; do not overmix. The dough will be sticky.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a circle about 3/4 inch thick.
- Cut the circle into 8 wedges. Place the wedges on the prepared baking sheet.
- Brush the tops of the scones lightly with milk.
- Bake for 15 to 18 minutes, or until the tops are golden brown.
- Cool on a wire rack before serving.
Notes
- If using frozen blueberries, do not thaw them before adding them to the dough.
- For a slightly sweeter top, sprinkle extra sugar over the milk wash before baking.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 9
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 55
Keywords: blueberry scones, breakfast pastry, quick bread, baking