These blueberry scones are tender, flaky, and packed with fresh blueberries. They're perfect for breakfast, brunch, or a delightful snack. Serve them warm with a pat of butter or a dollop of cream.
Preparation time
20min
Cooking time
20min
Ingredients
8 Servings
- 250 g all-purpose flour
- 10 g baking powder
- 150 g fresh blueberries
- 50 g granulated sugar
- 120 ml heavy cream
- 1 large egg
- 2 g salt
- 113 g unsalted butter
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Step 4
Gently fold in the fresh blueberries.
Step 5
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Step 6
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 7
Turn the dough out onto a floured surface and knead gently a few times to bring it together.
Step 8
Shape the dough into a 1-inch thick disk and cut into 8 wedges.
Step 9
Place the scones onto the prepared baking sheet and brush the tops with a bit of cream.
Step 10
Bake for 18-20 minutes or until the scones are golden brown.
Step 11
Allow to cool slightly before serving.