Description
If you’re craving the ultimate Blueberry Scone Recipe, look no further. Soft, buttery, and bursting with juicy blueberries, these scones are incredibly easy to make and are the perfect morning treat!
Ingredients
Scale
Scones
- 2 cups plus 2 tablespoons (276g) all-purpose flour
- 1/2 cup (104g) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (56g) unsalted butter, cold or frozen
- 1/2 cup (120ml) heavy whipping cream, cold
- 1 large egg, beaten, cold
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups (173g) fresh blueberries
- Coarse sugar, optional
Icing
- 1 cup (115g) powdered sugar
- 1/2 tsp vanilla extract
- 2-4 tbsp heavy whipping cream
Instructions
- Combine flour, sugar, baking powder and salt in a large bowl. Set aside.
- Grate the cold or frozen butter with a box grater, then add it to the flour mixture. You can stir it together with a fork and use the fork or a pastry cutter to ensure there are no large chunks of butter that are large than a pea. You can put the mixture in the freezer or the fridge to keep it nice and cold during the next step.
- Combine the cream, egg and vanilla extract in a measuring cup or small bowl and beat well.
- Pour the cream mixture into the flour mixture and gently stir together with a fork or spatula. The dough will begin to combine together, but also be a little bit shaggy. Don’t over work it to get it to come together.
- Add the blueberries and toss to disperse them throughout the dough.
- Pour the mixture out onto the counter and bring it all together, pressing it into a ball. If there are some dry bits, gently work them into the ball. Do not knead them or work the dough, other than to press everything together.
- Press the ball out into a disk shape, about 8 inches in diameter. Use a bench scraper or large knife to cut it into 8 scone wedges, then place onto a cookie sheet lined with a silicone baking mat or parchment paper. Try to make them all pretty close in size so that they bake the same amount of time.
- Refrigerate the scones for about 15-20 minutes or freeze them for about 5-10 minutes.
- While the scones chill, preheat the oven to 425°F.
- After chilling and preheating oven, brush the scones with a little additional heavy cream. Sprinkle with sugar if using, then bake for 17-22 minutes, or until lightly browned on the top and sides. Remove from the oven and allow to cool.
- If using the icing, whisk together the powdered sugar, vanilla extract and 2 tablespoons of cream. Add additional cream as needed to get a drizzling consistency. Drizzle the icing over the scones.
- Serve the scones. Store in an air-tight container at room temperature for 2-3 days. You could refrigerate them for a couple extra days, if needed.
Notes
- Heavy whipping cream – For the scones, buttermilk is another great option. Make sure it is very cold to keep the butter from melting. Do not use a lower-fat dairy product. The scones will spread too much. For the icing, you could use regular milk, but you’ll want to use less of it, or it’ll thin out the icing too much.
- Storage – Once the scones have cooled and the icing has set, seal any leftovers in an airtight container. You can store them at room temperature for up to 3 days. You can store them in the fridge for up to 5 days, but they will be more firm when cold. I’d serve them at room temperature or slightly warmed in the microwave or oven.
- Freezing – Seal any fully cooled leftovers in an airtight, freezer-safe container or wrap individual scones in a double layer of plastic wrap. You can store them in the freezer for up to 3 months and then thaw them at room temperature when you’re ready.
Nutrition
- Serving Size: 1 scone
- Calories: 330
- Sugar: 30 g
- Sodium: 160.5 mg
- Fat: 10.1 g
- Carbohydrates: 55.9 g
- Protein: 4.5 g
- Cholesterol: 49.1 mg
