Blueberry Scones

Blueberry Scones

Flaky, buttery scones studded with juicy blueberries and finished with a crackly sugar top.

Total 45 min Makes 8 scones Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These scones rely on cold butter cut into flour for a tender, flaky crumb, with fresh blueberries folded in gently to avoid bruising. A quick egg-and-cream wash gives the tops a golden, slightly crisp finish. They suit a weekend brunch table or an afternoon coffee break alongside jam and clotted cream.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 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 large egg, for egg wash
  • 1 tablespoon heavy cream, for egg wash
  • 2 tablespoons coarse sugar, for topping
  • 1 teaspoon lemon zest

Method

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

  3. Add the cold cubed butter and work it into the flour mixture with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  4. Gently fold in the blueberries, taking care not to crush them.

  5. In a small bowl, whisk together the heavy cream, egg, and vanilla extract.

  6. Pour the wet mixture into the dry ingredients and stir just until a shaggy dough forms; do not overmix.

  7. Turn the dough onto a lightly floured surface and pat it into an 8-inch round disc about 1 inch thick.

  8. Cut the disc into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.

  9. Chill the shaped scones in the refrigerator for 15 minutes to firm up the butter.

  10. Whisk together the egg and tablespoon of cream for the egg wash, then brush it over the tops of the scones and sprinkle with coarse sugar.

  11. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  12. Cool the scones on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Rate this recipe

★ 4.5 (1)

Comments

    Log in to comment.

    Blueberry Scones

    These scones rely on cold butter cut into flour for a tender, flaky crumb, with fresh blueberries folded in gently to avoid bruising. A quick egg-and-cream wash gives the tops a golden, slightly crisp finish. They suit a weekend brunch table or an afternoon coffee break alongside jam and clotted cream.

    45 min 8 scones 310 cal

    Ingredients

    • 2 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/4 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 large egg, for egg wash
    • 1 tablespoon heavy cream, for egg wash
    • 2 tablespoons coarse sugar, for topping
    • 1 teaspoon lemon zest

    Method

    1. 1

      Preheat the oven to 400°F and line a baking sheet with parchment paper.

    2. 2

      In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

    3. 3

      Add the cold cubed butter and work it into the flour mixture with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

    4. 4

      Gently fold in the blueberries, taking care not to crush them.

    5. 5

      In a small bowl, whisk together the heavy cream, egg, and vanilla extract.

    6. 6

      Pour the wet mixture into the dry ingredients and stir just until a shaggy dough forms; do not overmix.

    7. 7

      Turn the dough onto a lightly floured surface and pat it into an 8-inch round disc about 1 inch thick.

    8. 8

      Cut the disc into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.

    9. 9

      Chill the shaped scones in the refrigerator for 15 minutes to firm up the butter.

    10. 10

      Whisk together the egg and tablespoon of cream for the egg wash, then brush it over the tops of the scones and sprinkle with coarse sugar.

    11. 11

      Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    12. 12

      Cool the scones on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.