These blueberry scones are irresistible: no matter who you’re trying to impress! Tangy berries and crunchy sugar make the perfect combo.
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, frozen
- 1 cup fresh blueberries
- Turbinado sugar, for sprinkling (optional)
- Freeze the butter for at least 30 minutes, or overnight.
- When ready to bake, preheat the oven to 400°F.
- In a glass measuring cup or small bowl, whisk together the cream, egg, and vanilla.
- In a large bowl, thoroughly whisk together the flour, sugar, baking powder, spices, and kosher salt. Using a box grater, grate the frozen butter into the flour mixture and toss it with your fingers until mixture is pebbly.
- Pour the cream mixture into the center, add the blueberries and gently stir with a spatula until the dough just comes together.
- Turn the crumbly dough out onto a lightly floured cutting board and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a circle 1 inch thick. The dough should be more incorporated and fairly sticky at this point.
- Line a baking sheet with parchment paper. Use a large knife to slice the dough into quarters. Use the knife to slide out each quarter and then slice it into 3 wedges, for 12 scones total. Carefully transfer the wedges to the baking sheet.
- Lightly brush the top of the scones cream (you can use the cream remaining in the measuring cup and a splash more). Sprinkle the tops with turbinado sugar.
- Bake for about 17 to 20 minutes until golden and cooked through. Cool on a cooling rack. Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. We like them best room temperature, but if you’d like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.
- Category: Brunch
- Method: Baked
- Cuisine: English
Keywords: Blueberry scone recipe, Blueberry scones, Scone recipe, Blueberry recipe