Blueberry Scones
User Reviews
5
Blueberry Scones
Description
This Blueberry Scones recipe starts with a mix of all-purpose flour, sugar, baking powder, optional lemon zest, and salt. Cold butter is cut into the mixture to create a crumbly texture essential for flakiness. Eggs and heavy cream combine to bind the dough gently mixed with fresh or frozen blueberries folded in carefully to avoid crushing them.
Shaping the dough into an 8-inch circle and cutting into wedges ensures even baking with crisp edges and a soft crumb. Brushing the scones with heavy cream and sprinkling sugar creates a lightly sweetened crust. Baking at 400°F results in golden, tender scones.
The final touch is a drizzle of a simple icing made from powdered sugar and heavy cream after the scones cool slightly, adding a subtle sweetness that complements the fruit and buttery base.
Handling the dough minimally, keeping butter cold, and not thawing frozen berries helps preserve texture and appearance. Scones freeze well before baking, allowing fresh servings when needed.
Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons lemon optional, zest
- ½ teaspoon salt
- ⅓ cup butter cold, cut into pieces, unsalted
- 2 egg beaten
- ¾ cup heavy whipping cream
- 1 ¼ cups blueberries fresh or frozen
- heavy whipping cream to brush top of scones
- granulated sugar to sprinkle top of scones
Icing
- 3 tablespoon powdered sugar
- 1 tablespoon heavy whipping cream
Instructions
Scones
- Preheat oven to 400°F.
- Combine flour, sugar, baking powder, lemon zest (if using), and salt in a bowl.
- Using a pastry cutter, cut in butter until mixture resembles coarse crumbs.
- Combine eggs and heavy cream. Add egg mixture into well in flour mixture and mix until dough forms.
- Place dough on a flat surface and add some of the blueberries. Gently fold the dough to mix in the berries. Repeat with remaining berries handling the dough as little as possible.
- Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.
- Place wedges 1-inch apart on an ungreased baking sheet. Brush with heavy cream and sprinkle with additional sugar.
- Bake for 18-22 minutes or until golden. Remove scones from the baking sheet. Let cool and top with icing.
Icing
- Combine ingredients in a bowl.
- After scones are slightly cooled, place scones on a large plate and drizzle with icing.
Notes
- Keep butter chilled until it is time to cut into the flour to maintain flakiness.
- Use frozen blueberries without thawing to prevent discoloring the dough and breaking up the berries.
- Unbaked scones freeze well; bake frozen scones at 400°F for 20-25 minutes until golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354 | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 94mg | 31% |
| Sodium | 174mg | 7% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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