These delicious Blueberry Scones are the perfect treat for breakfast or afternoon tea. Made with fresh blueberries and a buttery dough, they are light, fluffy, and bursting with fruity flavor. Enjoy them warm with a dollop of clotted cream or your favorite jam for a delightful indulgence.
Ingredients
Dry Ingredients
- Flour — 250 g
- Sugar — 1/4 cup (50g)
- Baking powder — 1 tablespoon (15g)
- Salt — 1/4 teaspoon (1.5g)
Wet Ingredients
- Unsalted Butter, cold — 1/2 cup (115g)
- Egg — 1 large
- Heavy Cream — 1/2 cup (120ml)
- Vanilla extract — 1 teaspoon (5ml)
Blueberry Mixture
- Fresh blueberries — 1 cup (150g)
- Sugar — 2 tablespoons (30g)
- Flour — 1 tbsp
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Cooking Instructions!
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
In a small bowl, toss the blueberries with sugar and flour. Gently fold the blueberry mixture into the dough, being careful not to crush the berries.
Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch (2.5cm) thick circle.
Using a sharp knife or a biscuit cutter, cut the dough into 8 wedges or rounds. Place the scones onto the prepared baking sheet, spacing them at least 1 inch (2.5cm) apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and allow the scones to cool on a wire rack for a few minutes. Serve warm and enjoy!
