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blueberry scones recipe

blueberry scones recipe
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Ingredients

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  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup heavy cream (plus 1 tablespoon for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky texture.
  4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Fold in the blueberries carefully to avoid crushing them. If the dough seems too dry, add an extra tablespoon of cream.
  6. Turn the dough onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into an 8-inch disc. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
  7. Place the wedges on the prepared baking sheet. Brush the tops with the remaining tablespoon of heavy cream and sprinkle with coarse sugar. Bake for 18-22 minutes, or until the tops are golden brown. Let them cool slightly on the pan before serving.

Find it online: https://www.yucolor.com/breakfast/blueberry-scones-recipe/