Description
A delicious blueberry scone recipe that is easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries (or frozen, if preferred)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling on top
Instructions
- Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture, using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gently fold in the blueberries, taking care not to crush them.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined, being cautious not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface and pat it into a circle about 1-inch thick.
- Cut into wedges or use a biscuit cutter to make rounds.
- Place the scones on the prepared baking sheet, and if desired, sprinkle the tops with coarse sugar for extra sweetness and crunch.
Notes
- Make sure the butter is very cold for flakier scones.
- Be gentle when folding in the blueberries to prevent them from bursting.
- These scones can be frozen before baking. Just bake them directly from the freezer, adding a few extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 8g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg