Description
Delicious buttery scones packed with fresh blueberries, perfect for breakfast or a sweet 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
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- Extra cream or milk for brushing
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add Blueberries: Gently fold the blueberries into the mixture.
- Mix Wet Ingredients: In a small bowl, whisk together the cream, egg, vanilla extract, and lemon zest (if using).
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Knead gently until it comes together, then pat into a circle about 1 inch thick.
- Cut Scones: Use a knife or a round cutter to divide the dough into 8 wedges or rounds.
- Prepare for Baking: Place the scones onto the prepared baking sheet. Brush the tops with a little cream or milk, and sprinkle with turbinado sugar if desired.
- Bake: Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, try adding a teaspoon of cinnamon to the dry ingredients.
- If using frozen blueberries, do not thaw them before adding to avoid excess moisture.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- To reheat, warm in the oven at 300°F (150°C) for about 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg