Description
Tender and flaky blueberry scones filled with juicy blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the fresh blueberries.
- In a separate bowl, mix together the heavy cream and vanilla extract.
- Gradually add the cream mixture to the flour mixture, stirring gently.
- Turn the dough out onto a lightly floured surface and knead gently.
- Pat the dough into a circle about 1 inch thick and cut into wedges.
- Place the scone wedges on a baking sheet lined with parchment paper and brush with beaten egg.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving warm.
Notes
Serve with clotted cream or butter. Can be stored in an airtight container for up to 2 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg