Print recipe below.
Scones are a favorite breakfast bread but enjoyed any time of the day.
These blueberry scones are a sweet and delicious treat for the whole family.
The secret to scones is keeping the butter cold until ready to use, then putting into the preheated oven within minutes of mixing. This allows the cold butter to melt in pockets which make a moist and delicious taste.
You can substitute the blueberries with dried cranberries, raisins, or dried cherries.
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Here is what you need
2 ½ cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
10 Tablespoons cold butter, diced into cubes (1 ¼ sticks of butter)
3/4 Cup heavy cream or whole milk
1 egg
1 Cup blueberries (fresh or frozen). If frozen, drain first.
1 tsp vanilla extract
Lemon Glaze:
1 1/2 Cups powdered sugar
1 tbsp milk or cream
2 tbsp fresh lemon juice
1 tbsp melted butter
INSTRUCTIONS
Preheat oven to 400F
Line sheet pan with parchment paper.
- In a bowl combine flour, sugar, salt, and baking powder.
- Add diced cold butter and work by hand until dough resembles small peas.
- In a small bowl whisk together the cream, the egg and vanilla extract.
- Create a well in the center of the dry mixture and pour wet mixture in the well.
- Add the blueberries into well. Gently mix with a fork until combined.
- Turn dough out onto a floured surface. Shape dough into a circle, cut into 8 triangles with a knife or pizza cutter.
- Place the cut scones on a baking sheet lined with parchment paper.
- Keep scones in the refrigerator until ready to bake.
- Bake in preheated oven for 15-20 mins until golden brown.
- Enjoy
- Make glaze by combining all the ingredients and mixing well. Pour over cooled scones.
Blueberry Scones
Equipment
- 1 baking sheet
Ingredients
- 2 1/2 Cups all-purpose flour
- 1/4 Cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 10 Tbsp cold butter
- 3/4 Cup heavy cream or milk (cream is best)
- 1 large egg
- 1 tsp pure vanilla extract
- 1 Cup fresh or frozen blueberries drain frozen blueberries
Instructions
- In a bowl combine flour, sugar, salt, and baking powder.Add diced cold butter and work by hand until dough resembles small peas. In a small bowl whisk together the cream, the egg and vanilla extract.Create a well in the center of the dry mixture and pour wet mixture in the well.Add the blueberries into well. Gently mix with a fork until combined. Turn dough out onto a floured surface. Shape dough into a circle, cut into 8 triangles with a knife or pizza cutter. Place the cut scones on a baking sheet lined with parchment paper. Keep scones in the refrigerator until ready to bake.Bake in preheated oven for 15-20 mins until golden brown. EnjoyMake glaze by combining all the ingredients and mixing well. Pour over cooled scones.
