Description
Delightful Blueberry Scones that are light, flaky, and filled with juicy blueberries, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 3/4 pound unsalted butter (chilled and cut into small cubes)
- 1 cup cold heavy whipping cream
- 4 large eggs (whisked lightly)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 4 cups + 1 tablespoon all-purpose flour (plus additional for dusting)
- 6 tablespoons granulated sugar (plus extra for sprinkling on top)
- 2 tablespoons baking powder
- 2 teaspoons sea salt
- 3/4 cup frozen wild blueberries
- 1 egg (whisked with 2 tablespoons milk for egg wash)
Instructions
- 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 sea salt.
- Add the chilled, cubed butter to the dry mixture and mix until it resembles coarse crumbs.
- In a separate bowl, combine the cold cream, lightly whisked eggs, vanilla extract, and lemon zest.
- Pour the wet mixture into the dry mix and gently stir until just combined; avoid overmixing to maintain a tender scone. Fold in the frozen blueberries carefully.
- Turn the dough onto a floured surface and pat into a rectangle about 1 inch thick. Cut the dough into triangles or circles.
- Place the scones onto the baking sheet, brush the tops with the egg wash, and sprinkle with sugar.
- Bake for about 20 minutes, or until golden brown.
- Let the scones cool on a wire rack for a few minutes before serving warm.
Notes
Best enjoyed fresh out of the oven. Can be served with clotted cream, jam, or fruit preserves. Store leftovers in an airtight container for up to two days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg