Description
Indulge in these delicious Blueberry Scones for a delightful breakfast or treat. These tender scones bursting with juicy blueberries are perfect with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup cold unsalted butter (cut into small cubes)
- 3/4 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- Coarse sugar for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter: Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
- Mix Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir until just combined.
- Add Blueberries: Gently fold in the blueberries.
- Shape Dough: Pat the dough into a 1-inch-thick circle, cut into wedges, and place on the baking sheet.
- Brush Tops: Brush the scones with cream and sprinkle with sugar.
- Bake: Bake for 18 to 22 minutes until golden brown.
- Cool: Let cool slightly before serving.
Notes
- If using frozen blueberries, do not thaw before adding to the dough to prevent streaking.
- For a simple glaze, mix 1/2 cup powdered sugar with 1–2 teaspoons milk and drizzle over cooled scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 11g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
