Description
Delightful, fluffy scones filled with juicy blueberries, perfect for breakfast, brunch, or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Optional: additional sugar for topping
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add cold butter cubes and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined. Gently fold in blueberries.
- Turn the dough onto a floured surface, knead gently, and pat into a circle about 1-inch thick. Cut into wedges.
- Place scones on the prepared baking sheet and sprinkle with extra sugar if desired. Bake for 15-20 minutes until golden brown.
- Let cool slightly on a wire rack before serving.
Notes
Serve warm with clotted cream, butter, or honey. Store in an airtight container for up to 2 days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg