Blueberry Scones Recipe
Embark, on a journey with our recipe for Blueberry Scones, where the wonders of baking unravel in a blend of flavors and textures. Created with care these scones offer a combination of tender and flaky pastry enveloping plump and juicy blueberries enhanced by the comforting touch of cinnamon. What makes these scones truly special is their simplicity inviting bakers to partake in the joy. The end result is a medley of sweetness and savory notes with a crispy layer giving way to a buttery and melt-in-your-mouth interior. For those seeking a touch a drizzle of vanilla icing adorns these scones elevating each bite to an ethereal experience. Whether enjoyed at breakfast time shared during brunch gatherings or savored as an afternoon treat these Blueberry Scones serve as a testament, to the pleasures of goodness.
8 Servings
Ingredients
- 2 c 250 grams all-purpose flour (spooned & leveled)
- 1/2 c 100 grams granulated sugar
- 2.5 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 c 113 grams unsalted butter, frozen
- 1/2 c 120ml heavy cream (plus 2 tablespoons for brushing)
- 1 large egg
- 1.5 tsp pure vanilla extract
- 1 heaping c 140 grams fresh or frozen blueberries (do not thaw)
- For topping: coarse sugar and vanilla icing
Instructions
- In a mixing bowl combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2.5 teaspoons of baking powder, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt.
- Take half a cup of butter and grate it into the dry mixture. Mix until you achieve crumbs that are, about the size of peas.
- In another bowl whisk together 1/2 cup of cream, 1 egg and 1.5 teaspoons of pure vanilla extract.
- Pour the wet mixture over the dry ingredients and add in one heaping cup of fresh or frozen blueberries (no need to thaw). Stir until everything is evenly moistened.
- Move the dough onto a floured surface, shape it into an 8-inch disc and cut it into eight wedges.
- Brush a little cream on top and sprinkle with coarse sugar for an added crunchy texture.
- Place the scones on a baking sheet lined with parchment paper. Refrigerate for 15 minutes while preheating your oven to 400°F (204°C).
- Arrange the scones, on the baking sheet. Bake for approximately 22 to 25 minutes until they turn golden brown. Allow them to cool before drizzling with vanilla icing.
- Enjoy your homemade Blueberry Scones!
Notes
For a delightful gluten-free twist on our Blueberry Scones Recipe, simply swap the all-purpose flour for a high-quality gluten-free flour blend. Ensure it includes a binder like xanthan gum to mimic the structure gluten provides. The rest of the ingredients remain the same, delivering that same scrumptious combination of sweet blueberries and warm cinnamon. Be sure to also check the labels on your baking powder and vanilla extract to confirm they're gluten-free.