Blueberry Scones
Indulge in the simple pleasure of baking with this foolproof blueberry scones recipe. Perfect for a morning treat or afternoon tea, these scones offer a delectable blend of tender, flaky pastry and juicy blueberries. With a golden crust and a soft, buttery interior, these scones are sure to delight any palate.
Ingredients
- 2 Cups all-purpose flour (plus more for dusting blueberries) (240 to 250 grams)
- 1/3 cup sugar (plus more for sprinkling on top) (67 grams)
- 1 tablespoon baking powder (14 grams)
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (cold and cut into cubes) (85 grams)
- 3/4 cup heavy cream (plus more for brushing) (180 ml)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries (190 grams)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Incorporate Butter: Cut in the cold butter until the mixture has a crumbly texture.
- Combine Wet Ingredients: In a separate bowl, mix the heavy cream, egg, and vanilla extract.
- Create Dough: Add the wet mixture to the dry ingredients, stirring until just combined.
- Add Blueberries: Dust blueberries with flour, then fold them into the dough gently.
- Shape & Cut: Form the dough into a disc on a floured surface and cut into wedges.
- Brush & Sprinkle: Place wedges on the baking sheet, brush with cream, and sprinkle with sugar.
- Bake: Bake until golden brown, then cool slightly before serving.
- Enjoy: Best enjoyed warm, perhaps with a dollop of clotted cream or a smear of butter.
Notes
- Flour Measuring: For best results, spoon the flour into the measuring cup and level it off with the back of a knife to ensure you don't use too much.
- Butter Tips: Make sure the butter is very cold; this helps create those delightful flaky layers in the scones. Some bakers even like to freeze the butter and grate it into the flour.
- Do Not Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough scones.
- Blueberry Handling: If using frozen blueberries, do not thaw them before dusting with flour and adding to the dough to prevent bleeding.
- Customizing Your Scones: This basic recipe is adaptable. Consider adding lemon zest, swapping blueberries for raspberries, or adding a glaze after baking.
- Heavy Cream Substitute: If you don't have heavy cream, you can substitute with a mix of milk and melted butter (in the ratio of 3:1).
- Making Ahead: You can prepare the scone dough ahead of time and freeze it. Bake from frozen, adding a few extra minutes to the cooking time.
- Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Reheating: To recapture the fresh-baked quality, reheat scones in the oven at 300°F (150°C) for about 10 minutes.
- Serving Suggestion: Serve warm with clotted cream and a dollop of blueberry jam for a truly indulgent treat.
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