Blueberry Scones
This easy blueberry scones recipe combines simple ingredients like flour, sugar, butter, and fresh blueberries to create flaky, tender scones perfect for breakfast or a snack. The dough is quickly mixed, shaped, and baked to golden perfection in about 20 minutes. Serve these scones warm, either plain or with butter and jam, for a delightful homemade treat.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small pieces
- 3/4 cup heavy cream plus a little extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- Add the 1/2 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together 3/4 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix the dough.
- Fold in 1 cup of fresh blueberries, being gentle to avoid crushing them.
- Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick.
- Cut the dough into 8 wedges or use a round cutter for a different shape, and place the scones on the prepared baking sheet.
- Brush the tops of the scones with a little extra heavy cream to help them brown.
- Bake for 15-20 minutes, or until the scones are golden brown.
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.