Description
Delightful blueberry scones bring British bakery charm to your morning table. Buttery, crumbly pastries packed with sweet berries offer a perfect companion to your coffee or tea, promising a luxurious breakfast moment you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (150 grams) fresh blueberries
- 1/2 cup (113 grams) cold unsalted butter, cubed
Sweeteners and Binding Agents:
- 1/3 cup (67 grams) granulated sugar
- 1 large egg
- 1/2 cup (120 milliliters) heavy cream
Leavening and Seasoning:
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Glaze (optional):
- 1/2 cup (60 grams) powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 400F (200C) and prepare a parchment-lined baking sheet to ensure even cooking and prevent sticking.
- In a large mixing bowl, thoroughly combine flour, sugar, baking powder, and salt, creating a uniform dry mixture.
- Incorporate cold cubed butter into the dry ingredients using a pastry cutter or fingertips, working until the mixture resembles coarse, pebbled crumbs.
- Whisk heavy cream, egg, and vanilla extract in a separate bowl until completely blended and smooth.
- Gently introduce wet ingredients into the flour mixture, stirring minimally with a fork until the dough just begins to form, avoiding excessive mixing.
- Delicately fold fresh blueberries into the dough, maintaining their whole structure and preventing crushing.
- Transfer dough to a floured surface and shape into an 8-inch circular disk approximately 1-inch thick, then divide into 8 precise wedges using a sharp knife.
- Arrange scone wedges on the prepared baking sheet, spacing them 2 inches apart to allow proper expansion during baking.
- Bake for 18-22 minutes until edges turn golden brown and the surface feels slightly firm when touched.
- Prepare glaze by combining powdered sugar, milk, and vanilla extract, adjusting liquid to achieve desired consistency.
- Cool scones briefly on the baking sheet, then transfer to a wire rack and optionally drizzle with glaze while still warm. Serve immediately or at room temperature.
Notes
- Prevent butter warming by freezing it for 15 minutes before cutting into flour for ultra-flaky texture.
- Handle dough minimally to keep scones tender, avoiding overworking which develops tough gluten strands.
- Substitute fresh blueberries with frozen ones directly from freezer to maintain shape and prevent color bleeding.
- Create dairy-free version by replacing heavy cream with coconut milk and using plant-based butter alternative.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg