Blueberry Scones are a seasonal treat and are wimple and easy to make. Scones are more than a biscuit and not quite a muffin but are a perfect diversion to the morning routine when made fresh and served warm. Perfect as a morning snack or with a fresh cup of your favorite coffee. Simply delicious, these scones are good to the last crumb. This affordable and easy to make selection is perfect on any occasion. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have a plate of Blueberry Scones ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Purchase and hold the berries to a room temp to allow for ripening and development of the berry. Thanks for visiting and see you again soon.
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In a large bowl: combine flour, salt, baking powder, sugar and mix. Add butter pieces into the bowl. Use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs.
In a separate bowl: pour heavy cream, egg, vanilla extract & mix. Then, pour cream mixture into flour bowl and mix. Knead for several minutes until everything comes together. Add blueberries (if using frozen do not thaw), and gently fold & shape into a round ball. It’s going to be very sticky.
Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1″ thick and about 8″ disc. Use a knife or bench scraper to cut them into 8 triangles and place in the refrigerator for 20 minutes. Watch the video for reference.
Preheat the oven to 400℉. Remove scones from the refrigerator. Place scones on a baking sheet (with parchment paper).
Brush the scones with 2 tbsp heavy cream. Then sprinkle with sugar on top.
Bake for 20-25 minutes or until golden brown.
Let rest for 5 minutes before transferring to a baking rack.
Serve & Enjoy! Store leftovers in and airtight container.
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Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh blueberries or frozen (do not thaw)
- ¾ cup heavy cream
- ½ cup cold unsalted butter
- ¼ cup granulated sugar
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 large egg room temperature
Topping
- 2 tbsp heavy cream for brushing
- 2 tbsp granulated sugar sprinkle
Instructions
- In a large bowl: combine flour, salt, baking powder, sugar and mix. Add butter pieces into the bowl. Use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs.
- In a separate bowl: pour heavy cream, egg, vanilla extract & mix. Then, pour cream mixture into flour bowl and mix. Knead for several minutes until everything comes together. Add blueberries (if using frozen do not thaw), and gently fold & shape into a round ball. It's going to be very sticky.
- Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1" thick and about 8" disc. Use a knife or bench scraper to cut them into 8 triangles and place in the refrigerator for 20 minutes. Watch the video for reference.
- Preheat the oven to 400℉.
- Remove scones from the refrigerator. Place scones on a baking sheet (with parchment paper). Brush the scones with 2 tbsp heavy cream. Then sprinkle with sugar on top.
- Bake for 20-25 minutes or until golden brown. Let rest for 5 minutes before transferring to a baking rack.
Serve & Enjoy! Store leftovers in and airtight container.
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