Description
These delicious blueberry scones are perfect for breakfast or brunch, with a flakey texture and sweet flavor.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- 1 cup (240 ml) heavy cream (plus 1–2 tablespoons for brushing)
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh or frozen blueberries
- Optional glaze:
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in blueberries.
- Mix heavy cream and vanilla, then pour into dry ingredients. Stir just until combined.
- Turn dough onto a floured surface, shape into a 20 cm (8-inch) circle, and cut into 8 wedges.
- Place on baking sheet, brush tops with cream, and bake 18–22 minutes until golden.
- Cool slightly before serving.
Notes
- These scones are best served warm from the oven.
- Adjust baking time based on your oven’s performance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg