2 cups all-purpose flour
1/3 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
1 tablespoon milk (for brushing)
2 tablespoons coarse sugar (for sprinkling)
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gently fold in the blueberries, being careful not to crush them.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a circle about 1 inch thick. Cut the circle into 8 wedges and place them on the prepared baking sheet.
Brush the tops of the scones with milk and sprinkle with coarse sugar.
Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Advertisement
Variations & Tips
For a citrus twist, add the zest of one lemon to the dry ingredients. If you have picky eaters who aren’t fond of blueberries, try substituting them with raspberries or chopped strawberries. For a heartier scone, mix in a handful of rolled oats or chopped nuts. You can also drizzle the scones with a simple glaze made from powdered sugar and lemon juice for added sweetness.
Resources
ADVERTISEMENT
