Indulge in easy delicious blueberry scones Our irresistible recipe makes baking a breeze Perfect for brunch or a sweet treat anytime
Ingredients
Scale
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup fresh or frozen blueberries
2/3 cup heavy cream
1 teaspoon vanilla extract
1 large egg
1 egg wash (1 egg whisked with a splash of milk for brushing)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
Gently fold in the blueberries – be careful not to squish them!
In a small bowl, mix together the heavy cream, vanilla extract, and egg. Pour this wet mixture into the dry ingredients and stir until just combined. The dough will be a bit sticky, and that’s okay!
Turn the dough onto a floured surface and gently knead it just until it comes together (don’t overdo it; we want fluffy scones, not hockey pucks!).
Shape the dough into a round disk about 1-inch thick and cut it into wedges (or use a biscuit cutter for cute rounds!).
Place the scones on the prepared baking sheet and brush the tops with the egg wash.
Bake for 15-20 minutes or until golden and fragrant.
Let them cool for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!
