These scones are soft, buttery, and the perfect accompaniment to your morning coffee!
Blueberry is the most popular flavor of scone and it's no surprise why! The blueberries pop in your mouth and release a sweet & tangy juice that compliments the buttery scones perfectly. You might have to make a second batch, because once you make these, they will be gone in a flash!
Prep Time: 30-50 minutes
Cook Time: 20 minutes
Yield: 8 scones
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
1/3 cup granulated sugar
1/4 tsp salt
1/2 cup unsalted butter (frozen)
1 cup cold heavy cream (plus 1 tablespoon to brush on scones)
1 egg
1 tsp vanilla extract
1 cup fresh blueberries
Steps:
This recipe requires frozen butter, so make sure you have placed your butter in the freezer for at least 1 hour before beginning
1. Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
2. Grate your frozen butter on the smallest setting on a box grater - this helps the butter combine with the flour more evenly and help the rise in the oven.
3. Add in the grated butter to the flour mixture and use a fork to cut the butter into the flour. You want the butter to remain in small pieces and the mixture should resemble a coarse sand.
4. Mix the heavy cream, egg, and vanilla extract in a separate bowl to combine. Pour this mixture into the flour mixture.
5. Gently stir just to combine. ( you want to avoid over mixing)
6. Gently fold in the blueberries. The dough will look dry!
7. Turn the dough onto a floured workspace and gently form it into a 2-inch thick disk.
8. Cut the disk into 8 even wedges.
9. Place wedges on a parchment lined baking sheet and place the baking sheet in the refrigerator for 20-30 minutes to allow the butter to become cold again. (cold butter helps make the best scones!)
10. Preheat oven to 400 degrees.
11. Remove scones from the fridge and brush the tops with heavy cream.
12. Bake at 400 for 18-20 minutes.
Enjoy!
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