Blueberry Scones
User Reviews
4.5
Blueberry Scones
Description
Blueberry Scones start with a dry mix of flour, sugar, baking powder, baking soda, and salt to provide leavening and sweetness. Cold butter is cut into the flour to create small pea-sized chunks, which help develop the flaky texture when baked. Heavy cream combined with egg and vanilla extract adds moisture and flavor. Fresh blueberries are gently folded into the dough without breaking them up.
The dough is shaped quickly to avoid overmixing, then dropped or formed into rounds on a parchment-lined baking sheet. A streusel topping made from flour, brown sugar, and cold butter is prepared separately and chilled until use, then sprinkled on the scones before baking at 400°F. This topping forms a crunchy, sweet layer contrasting the tender inside of the scones.
After baking, a vanilla glaze made from confectioners sugar, milk, and vanilla extract is drizzled on top for added sweetness and sheen. The result is a balanced scone with crisp exterior, soft crumb, and juicy bursts of blueberry.
Ingredients
For the streusel topping:
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 2 tablespoons butter cold unsalted
For the blueberry scones:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter cut into pieces, cold
- 1 cup heavy cream plus 2 tablespoons, cold
- 1 egg large
- 1 teaspoon vanilla extract pure
- 1 cup blueberries
For the vanilla glaze:
- 1 1/2 cups confectioners sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract pure
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- To make the streusel topping: In a small bowl, combine the flour, brown sugar, and butter. Mix together with your fingers until the butter is incorporated and the mixture resembles large crumbs. Put in the refrigerator until ready to use.
- To make the scones: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk together 1 cup of the heavy cream, egg, and vanilla extract.
- Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. Don't over mix.
- Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don't over stir, the mixture will be wet and sticky. Gently stir in the blueberries. Still in the bowl, knead the dough a few times until the dough comes together.
- Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles. Place the scones on the prepared baking sheet and brush with the remaining heavy cream. Remove the streusel from the refrigerator and sprinkle the scones generously with streusel topping. Lightly press the topping into the scones. Place the scones on the baking sheet in the freezer for 20 minutes before baking.
- Remove the scones from the freezer and place the baking sheet in the oven, on the middle rack, and bake for 17-22 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
- While the scones are cooling, make the glaze. In medium bowl, whisk together the confectioner's sugar, 2 tablespoons milk, and vanilla extract. Whisk until smooth, if the glaze is too thick, you can add a little more milk.
- Drizzle the glaze over the cooled scones. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 91mg | 30% |
| Sodium | 266mg | 11% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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