Description
Soft, buttery, and bursting with juicy blueberries, these Blueberry Scones are a delightful treat for breakfast, brunch, or a cozy snack. Easy to make, with a tender crumb and a crisp golden exterior, these scones are sure to impress. Drizzle with vanilla icing and enjoy them fresh out of the oven!
Ingredients
Scale
- 2 cups (250g) all-purpose flour, spooned & leveled
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream, plus 2 Tbsp for brushing
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh or frozen blueberries (do not thaw)
- For topping: coarse sugar and vanilla icing
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Add butter: Grate the frozen butter and add it to the flour mixture. Use a pastry cutter, two forks, or your hands to combine until the mixture resembles pea-sized crumbs. Place in the fridge to chill while preparing the wet ingredients.
- Mix wet ingredients: In a small bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract.
- Combine ingredients: Pour the wet ingredients over the flour mixture and gently fold in the blueberries until just combined. The dough will be sticky.
- Shape dough: Transfer the dough to a floured surface and, with floured hands, shape it into an 8-inch disc. If the dough is too sticky, add a bit more flour. Cut the disc into 8 wedges.
- Chill: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat oven: While the scones are chilling, preheat the oven to 400°F (204°C).
- Bake: After chilling, brush the tops of the scones with the remaining heavy cream and sprinkle with coarse sugar. Arrange the scones 2–3 inches apart on a lined baking sheet. Bake for 22–25 minutes until golden brown.
- Cool and top: Remove from the oven and let the scones cool slightly. Drizzle with vanilla icing before serving.
- Store leftovers: Store any leftover scones at room temperature for up to 2 days, or refrigerate for up to 5 days.
Notes
- For the best texture, use frozen butter and don’t overmix the dough.
- You can freeze unbaked scones and bake them directly from frozen—just add a few extra minutes to the bake time.
- Prep Time: 20 minutes
- Cook Time: 22–25 minutes