Blueberry Scones (Print Version)
# Ingredients:
→ Scones
01 -
2 cups all-purpose flour
02 -
1/3 cup granulated sugar
03 -
1 tbsp baking powder
04 -
1/2 tsp salt
05 -
1/2 cup cold unsalted butter, cubed
06 -
1/2 cup heavy cream
07 -
1 large egg
08 -
1 tsp vanilla extract
09 -
1 cup fresh blueberries
→ Glaze (optional)
10 -
1/2 cup powdered sugar
11 -
1-2 tbsp milk
12 -
1/4 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
03 -
Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
04 -
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
05 -
Pour the wet ingredients into the flour-butter mixture and stir with a fork just until the dough starts to come together. Be careful not to overmix.
06 -
Gently fold in the fresh blueberries, taking care not to crush them or overmix the dough.
07 -
Turn the dough out onto a lightly floured surface. Gently pat or roll it into an 8-inch circle, about 1-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
08 -
Transfer the scone wedges to the prepared baking sheet, placing them about 2 inches apart.
09 -
Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown around the edges and slightly firm to the touch.
10 -
While the scones are cooling, make the glaze (if using). In a small bowl, stir together the powdered sugar, milk (starting with 1 tablespoon and adding more if needed), and vanilla extract until smooth.
11 -
Allow the scones to cool slightly on the baking sheet for about 5 minutes, then transfer to a wire rack. Drizzle the warm scones with glaze if desired. Serve warm or at room temperature.
# Notes:
01 -
Keep your butter very cold for the flakiest scones. You can even freeze it for 15 minutes before using.
02 -
If using frozen blueberries, do not thaw them before adding to the dough to prevent color bleeding.
03 -
Scones are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days.
04 -
For a make-ahead option, freeze unbaked scone wedges and bake directly from frozen, adding 3-5 minutes to the baking time.