Description
Indulgent Blueberry Scones bring classic British bakery charm straight to your kitchen, offering a delightful breakfast or afternoon treat. Sweet juicy blueberries nestled in buttery, crumbly pastry create a perfect balance of flavors you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 cup (150 g) fresh or frozen blueberries
- ½ cup (120 ml) heavy cream
- ½ cup (1 stick or 113 g) cold unsalted butter, cubed
- 1 large egg
Sweeteners and Flavoring:
- ½ cup (100 g) granulated sugar
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon additional vanilla extract
Dry and Binding Ingredients:
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons lemon juice or milk
Instructions
- Prepare the kitchen workspace by heating the oven to 400F (200C) and positioning a parchment-lined baking sheet for the scones.
- Combine the flour, granulated sugar, leavening agent, and seasoning in a spacious mixing vessel, blending thoroughly with a whisk to eliminate any potential lumps.
- Incorporate chilled butter segments into the dry mixture, utilizing a pastry tool or fingertips to create a texture resembling coarse sandy crumbs.
- Whisk the dairy cream, egg, and aromatic extract together in a separate small container until smoothly integrated.
- Gently merge the liquid components with the flour mixture, stirring minimally to prevent overworking the dough. Delicately introduce fresh blueberries, ensuring they remain intact during folding.
- Transfer the fragile dough onto a lightly dusted surface, carefully shaping into a circular form approximately 8 inches wide and 1 inch thick. Divide the circle into 8 equal triangular portions, positioning them on the prepared baking sheet.
- Delicately brush the scone surfaces with additional cream to enhance their golden appearance during baking.
- Slide the baking sheet into the preheated oven, allowing the scones to transform into a rich golden hue over 18-22 minutes.
- Remove from the oven and permit the scones to cool and settle for approximately 10 minutes before optional glazing.
- For the finishing touch, whisk powdered sugar with bright citrus juice and vanilla extract until achieving a silky, pourable consistency. Artfully drizzle the glaze over the cooled scones, creating an elegant presentation.
Notes
- Freeze fresh blueberries for 15 minutes before adding to prevent color bleeding and maintain their shape during mixing.
- Use cold butter and handle dough minimally to create flakier, more tender scones with better rise and texture.
- For gluten-free version, substitute all-purpose flour with a high-quality gluten-free blend and add xanthan gum for better binding.
- Swap heavy cream with dairy-free alternatives like coconut cream or almond milk for a vegan-friendly adaptation that maintains moisture and richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg