Blueberry Scones
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4.8
960 reviews
Excellent
Blueberry Scones
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Soft, flaky, and tender, these Blueberry Scones are a family favorite. Made with only simple ingredients, these breakfast scones come together quickly and easily!
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Ingredients
- 2 cups all-purpose flour (240g)
- ⅓ cup granulated sugar plus more for sprinkling (66g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed (113g)
- 1 cup fresh or frozen blueberries (6oz / 170g)
- Zest of 1 lemon
- ¾ cup heavy cream (180mL)
- 1 large egg
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.
- In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
- Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.
- Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
- Meanwhile, preheat the oven to 400F.
- Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.
- Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.
Notes
- Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the blueberry scones won’t rise and become crumbly after baking.
- The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters.
- Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones.
- Flour the knife or bench scraper to help the dough from sticking when cut. You can flour your hands as well.
- Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly.
- If using frozen blueberries, add them directly into the dough from frozen. The bake time may increase by a few minutes since you’re starting out with much colder fruit, but the cold fruit will help the scones freeze better, so it’s a win!
- If you’re using frozen fruit for these blueberry scones, add the blueberries at the last minute to prevent their juices from bleeding into the dough.
- When shaping the dough, avoid compressing the dough. Just gently pat the dough’s edge.
Nutrition Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
271mg
(11%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
727IU
(15%)
Vitamin C
3mg
(3%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 271mg | 11% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
960 reviews
Excellent
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