Blueberry Scones Recipe
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5.0
3 reviews
Excellent
Blueberry Scones Recipe
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These blueberry scones are light and flakey with a soft crumb and just a hint of sweetness. They are the perfect breakfast pastry!
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Ingredients
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter COLD and cubed (1 stick)
- ¾ cup heavy cream COLD (plus more for topping)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup blueberries fresh or frozen
- 1 teaspoon lemon zest
- coarse sugar optional, for topping
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Add the flour, cornstarch, sugar, baking powder, and salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.
- Add the cubed butter and pulse until the butter is the size of peas, about 10 pulses.
- In a large bowl, whisk the heavy cream, egg, and vanilla together. Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps. Fold in the blueberries and lemon zest.
- Turn the dough out onto a lightly floured surface and shape it into an 8-inch round circle. It may look dry at first, but keep working it with your hands and it will come together! Cut the dough into 8 triangles.
- Place the scones on a parchment-lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking.
- Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat oven to 350°F.
- When the oven is fully preheated, brush the scones with heavy cream and sprinkle them with coarse sugar, if desired. Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.
- Allow the scones to cool completely before enjoying.
- While the scones cool, make the glaze: Whisk the powdered sugar, milk, and vanilla extract together until a pourable glaze forms. Drizzle the glaze over the warm or cooled scones and let harden before storing.
Notes
- Storage: Store blueberry scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- If not using a scale, be sure to spoon and level your flour. Too much flour will lead to dry, crumbly, and flat scones.
- Make sure your butter and cream are COLD. Otherwise, the butter will ooze out of the scones in the oven, leading to greasy, dense scones. For best results, cube and freeze your butter for 30 minutes before making the dough.
- You can also freeze your butter and grate it into the dough with a cheese grater.
- Gently bring the dough together. If you knead too much, it will cause gluten to form, leading to chewy scones.
- If at any point the dough feels greasy, pop it back into the refrigerator for 5-10 minutes to chill.
- You can use fresh or frozen blueberries. If using frozen, do NOT thaw.
- When cutting the scones, do not twist your cutter. Twisting will hinder the rise of the scones.
- Chill the scones for 30 minutes in the refrigerator or freezer before baking to ensure that the butter is cold and the scones will hold their shape in the oven.
- Just before baking, brush the tops of the scones with heavy cream and sprinkle with a bit of coarse sugar for extra crunch!
- Serve blueberry scones with butter, clotted cream, lemon curd, or fruit jam!
- Nutritional information does not include optional ingredients.
Nutrition Information
Show Details
Serving
1scone
Calories
407kcal
(20%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
77mg
(26%)
Sodium
323mg
(13%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
728IU
(15%)
Vitamin C
2mg
(2%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 407kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 323mg | 13% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 728IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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