Blueberry Scones
These tender, buttery Blueberry Scones are bursting with juicy blueberries, making them an irresistible addition to your breakfast or afternoon tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar adds sweetness
- 1 tablespoon baking powder ensures a light and fluffy texture
- 1/2 teaspoon salt balances the flavors
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed key for a flaky texture
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract enhances flavor
Add-ins and Glaze Ingredients
- 1 cup fresh blueberries fresh for best flavor
- 1/2 cup powdered sugar (for glaze) for sweetness in glaze
- 1-2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour this mixture into the flour mixture and stir gently until just combined.
- Gently fold in the blueberries with care to avoid crushing them.
- Turn the dough onto a floured surface and pat it into an 8-inch circle, about 1-inch thick.
- Cut into 8 wedges and transfer them to the prepared baking sheet, spacing them 2 inches apart.
Baking
- Bake for 18-22 minutes until the tops are golden brown.
Glazing
- While the scones cool slightly, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the scones for a sweet finishing touch.
Notes
Add lemon zest for a refreshing twist or coarse sugar on top before baking for additional texture.