Blueberry Scones
These blueberry scones are assembled with a flaky, tender dough that incorporates fresh blueberries, resulting in a golden-brown exterior and a moist, crumbly interior. The key steps involve mixing, shaping, and baking to achieve a bakery-style texture with bursts of fruit in every bite.
Equipment
- Mixing bowl
- Medium bowl
- Baking sheet
- Parchment paper
- Whisk
- Pastry cutter or fork
- Measuring cups
- Measuring spoons
- Rubber spatula
- Cooling rack
Ingredients
For the Scones
- 2 cups all-purpose flour
- ½ cup cold butter cubed
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For Brushing
- 1–2 tablespoons cream for the tops
- Coarse sugar optional
Instructions
- Whisk the flour, sugar, salt, and baking powder in a bowl.
- Fold in the blueberries gently so they don’t burst too much.
- Pour the wet mixture into the dry bowl and fold until it forms a soft dough.
- Bake them at 400°F for 15–18 minutes, until lightly golden around the edges.
- I like serving them warm with butter, honey, or a little lemon glaze, simple toppings that make each bite softer and sweeter.
