Breads & Bakingcrazyforcrust5.0
Blueberry Scones Recipe
Blueberry scones are moist and soft and flavorful - the perfect amount of sweetness with the burst of fresh blueberries.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
2
Place flour, sugar, baking powder, and salt in a large bowl. Whisk to combine. Cut butter into small pieces and place it in the dry ingredients. Cut the butter into the flour mixture using a pastry blender or two knives until the mixture resembles a coarse meal with a few pea-size pieces of butter throughout. Make a well in the center of the flour and butter mixture.
baking powder1 tablespoon(157g) fresh blueberries1 cup
3
In a medium bowl or measuring cup, whisk eggs with whipping cream. Pour into the well in the center of the flour mixture. Add blueberries. Use a fork to stir just until the dry ingredients are moistened and the dough is shaggy.
large eggs (lightly beaten)2(157g) fresh blueberries1 cup
4
Turn out dough onto a lightly floured surface. Gently knead dough until it is nearly smooth, about 10-12 folds in on itself. Press into an 8-inch disc and cut into 8 wedges.
5
Place scones on prepared cookie sheet about 1 inch apart. Brush the wedges with 1 tablespoon whipping cream or milk and sprinkle with a bit of coarse sugar (or sanding sugar). Bake for ⏱️ 15-18 minutes or until golden. Serve warm or transfer to a wire rack to cool.
(157g) fresh blueberries1 cupcoarse sugar2 teaspoons
Nutrition Facts
calories
390 kcal
fat Content
22 g
serving Size
1 scone
fiber Content
2 g
sugar Content
12 g
sodium Content
171 mg
protein Content
6 g
trans Fat Content
0.5 g
cholesterol Content
99 mg
carbohydrate Content
43 g
saturated Fat Content
13 g
unsaturated Fat Content
7 g
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