Blueberry Scones Recipe
Soft, flaky and buttery scones packed with fresh, juicy blueberries. Top these soft and tender scones with a sweet and creamy vanilla icing or dusting of powdered sugar.
Equipment
- 2 large mixing bowls
- 1 whisk
- 1 pastry cutter optional
- 1 large baking sheet
- 1 sheet parchmet paper
Ingredients
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 cup blueberries
Instructions
- Whisk in the flour, sugar, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.2½ cups (300 g) all purpose flour , ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, 10 tablespoons (141 g) cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined.Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the blueberries. Mix until the dough just comes together.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract , 1 cup blueberries
- Transfer the blueberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like.
- Bake in the oven at 425 F (218 C) for 14 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack. Top the scones with a light dusting of powdered sugar or a drizzle of vanilla glaze.
Notes
Store: Store baked blueberry scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Vanilla Glaze: Mix 1 cup (120 g) powdered sugar with 1 tablespoon (15 ml) milk and ½ teaspoon vanilla extract to your desired consistency. Then drizzle the glaze on the cooled scones and enjoy.
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