Blueberry Scone
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Baking sheet
- 1 Pastry cutter or fork
- 1 Rolling Pin
- 1 Oven
- 1 measuring cup set
- 1 measuring spoon set
- 1 Whisk
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and diced
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gently fold the blueberries into the flour and butter mixture.
- In a medium mixing bowl, whisk together the heavy cream, vanilla extract, and egg.
- Pour the wet ingredients into the flour mixture and stir until the dough just comes together.
- Turn the dough out onto a floured surface and gently knead a few times.
- Roll the dough into a 1-inch thick circle and cut into 8 wedges.
- Place the scones onto a baking sheet lined with parchment paper.
- Sprinkle the tops of the scones with coarse sugar.
- Bake in the preheated oven for 18-20 minutes, or until golden brown.
- Remove from the oven and allow to rest for 10 minutes before serving.
Notes
For best results, ensure the butter is very cold before incorporating it into the flour mixture, as this helps create a flakier texture in the scones. Handle the dough as little as possible to prevent overworking it, which can result in tough scones. Fresh blueberries work best, but if using frozen, do not thaw them beforehand.
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