Breads & Bakingbiggerbolderbaking4.7
Fresh Blueberry Scones
I’ll show you how to easily make the flakiest blueberry scones, just bursting with the scent and flavor of butter and fresh blueberries!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- knife
📝 Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a large bowl mix the flour, baking powder, salt, and sugar together.
baking powder (, leveled)5 teaspoons(5oz/142g) fresh (or frozen blueberries)1 cup
3
In a second bowl, combine milk, cream, and egg.
egg1(5oz/142g) fresh (or frozen blueberries)1 cupbeaten egg1
4
Rub the cold butter into the flour mixture with your fingers or cut in with a pastry knife until it resembles coarse breadcrumbs
5
Add the wet ingredients to the flour/butter mixture and loosely mix the ingredients until it just comes together and away from the bowl.
6
Turn your dough onto a floured work surface and knead a few times to create a smooth dough.Pat your dough into a rectangle, about 7 x 10 inches.
7
Sprinkle the blueberries onto the surface of the dough and very gently press into the dough.
8
Roll up the dough, using a pastry scraper and more flour if the dough begins to stick. Pat the dough into a generous one-inch thick rectangle.
9
Cut out your scones with a 2 ¾ inch biscuit cutter and place on your prepared baking sheet.Brush the tops lightly with the beaten egg glaze.
egg1(5oz/142g) fresh (or frozen blueberries)1 cupbeaten egg1
10
Place the scones on an upper-middle rack in your oven and bake for about ⏱️ 35-40 minutes, until the tops are a beautiful golden shade. Enjoy within ⏱️ 24 hours. Store leftovers in an airtight container at room temperature.
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