Classic Bakery-Style Blueberry Scones
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5.0
30 reviews
Excellent
Classic Bakery-Style Blueberry Scones
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These Classic Bakery-Style Blueberry Scones are sweet, buttery, and exploding with fresh blueberries! Topped with sparkling coarse sugar and a sweet vanilla glaze, these are perfect for breakfast or brunch! Even scone haters love this recipe!
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Ingredients
For the Blueberry Scones:
- 2 and 3/4 cups all-purpose flour (330g)
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter VERY cold and cut into tiny pieces
- 1 large egg
- 3/4 cup heavy cream
- 1 Tablespoon vanilla extract
- 1 and 1/4 cups fresh or frozen blueberries, if using frozen do not thaw
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon water
- 2 Tablespoons sparkling sugar, optional
For the Vanilla Glaze:
- 1 cups confectioners' sugar, sifted
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt, optional but recommended to cut the sweetness
Instructions
For the Blueberry Scones;
- Preheat oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, salt, baking powder, granulated sugar, nutmeg, and cinnamon and mix well to combine.
- Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
- In a glass measuring cup whisk together the egg, cream, and vanilla exact.
- Pour the liquid mixture into the center of the flour mixture, then add in the blueberries. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks dry and shaggy!
- Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc. *If the dough is too wet, you can add a tablespoon or two of flour; if the dough is too dry, you can add a tablespoon or two of cream.
- Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
- Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using.
- Bake for 20 to 22 minutes, or until light golden brown. Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm!
For the egg wash:
- In a small bowl whisk together the egg and water until well combined.
For the Glaze:
- In a small bowl combine the confectioners' sugar, milk, vanilla extract, and salt. Drizzle over scones.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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