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blueberry scones

blueberry scones
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Delight in these tender, buttery blueberry scones bursting with fresh berries, perfect for breakfast or an afternoon treat.

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 cubes
  • 2/3 cup fresh blueberries
  • 2/3 cup heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.
  4. Gently fold in the blueberries, being careful not to crush them.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
  7. Turn the dough out onto a floured surface and gently knead it a few times until it holds together.
  8. Pat the dough into a 7-inch circle and cut into 8 wedges.
  9. Place the wedges on the prepared baking sheet and brush the tops with additional heavy cream.
  10. Sprinkle coarse sugar over the scones if desired.
  11. Bake for 18-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  12. Allow to cool slightly before serving.

Notes

For an extra touch of sweetness, drizzle a simple vanilla glaze over the scones once they have cooled.

Find it online: https://queenofsugar.com/blueberry-scones/