🫐 Classic Blueberry Scones
🍽️ Makes: 8 scones
⏱️ Time: 15 min prep + 20–25 min bake
🛒 Ingredients:
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2 cups (250 g) all-purpose flour
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1/2 cup (100 g) granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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1/2 cup (1 stick / 113 g) cold unsalted butter, cubed
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1/2 cup (120 ml) heavy cream (plus extra for brushing)
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1 large egg
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1 ½ tsp vanilla extract
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1 cup fresh or frozen blueberries (don’t thaw if frozen)
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Optional: coarse sugar for sprinkling on top
👩🍳 Instructions:
1. Preheat the oven:
Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the butter:
Add cold cubed butter. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Add wet ingredients:
In a small bowl, whisk cream, egg, and vanilla. Pour into the dry ingredients and stir gently until just combined — don’t overmix.
5. Add blueberries:
Gently fold in blueberries. The dough will be sticky — that’s okay!
6. Shape and cut:
Turn dough onto a lightly floured surface. Pat into a 7–8 inch circle, about 1 inch thick. Cut into 8 wedges (like a pizza) and place them on the baking sheet.
7. Bake:
Brush the tops with a little cream and sprinkle with coarse sugar if desired.
Bake 20–25 minutes, or until golden brown and a toothpick comes out clean.
8. Cool and serve:
Cool for 5–10 minutes, then enjoy warm or at room temperature.
🍋 Optional Lemon Glaze:
Mix 1/2 cup powdered sugar with 1–2 tbsp lemon juice. Drizzle over cooled scones for a bright finish.
💡 Tips:
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Keep everything cold (especially the butter and cream) for flaky texture.
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You can freeze shaped scones before baking and bake straight from frozen — just add 2–3 minutes to bake time.
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Try adding a touch of lemon zest to the dough for extra flavor.
Want a gluten-free, vegan, or mini scone version? I’ve got you covered — just ask!
