blueberry scones
Soft, flaky, filled with bursting berries. A brunch delight you don't wanna miss.
Ingredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 stick butter, grated, COLD
- 3/4 cup blueberries, fresh or frozen
- 3/4 cup heavy cream, plus more for brushing
- 2 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- In a large bowl, sift together the flour, sugar, baking powder, sugar, and salt. Cut in the COLD butter until no pieces larger than a pea remain. Toss in the blueberries.
- Pour in the heavy cream and, with a wooden spoon, stir until a tacky but cohesive dough forms. If needed, add an additional 1-2 tablespoons until desired texture is reached.
- Flour your hands and place the dough onto the baking sheet. Pat into a circle about 3/4 inch thick. Slice into 8 triangles and gently separate so there's about 1 inch of space between each scone. Place the tray in the freezer for 15 minutes.
- When ready to bake, brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake 18-20 minutes until golden on top. Let cool 5 minutes, then serve, or let cool completely and store for later.
Notes
*Make ahead: Form the scones through step 4. Cover the unbaked scones tightly and freeze for up to a month. When ready to bake, proceed with the final step as written. Baked scones will last about 3 months in the freezer.