American🍞 Bread & bakery

Blueberry Scones

Name: Blueberry Scones
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2¼ cups All Purpose Flour; ½ cup Granulated Sugar; 2 tsp Baking Powder; ½ tsp Cinnamon; ½ tsp Salt; 8 tbsp Cold Unsalted Butter; 1 cup Frozen Blueberries; 2/3 cups Heavy Cream; 1 Egg; a splash Vanilla Extract

⏱ 70 min

Fluffy, flaky blueberry scones with a tender crumb and beautiful layers of buttery flakiness. Made with frozen blueberries that burst during baking to release their natural juices throughout. A simple bakery-quality recipe made by hand with just a few basic tools.

Adapted from a video by Laura in the Kitchen

The BEST Blueberry Scones Ever!

Watch on YouTube

Ingredients

All Purpose Flour2¼ cups
Granulated Sugar½ cup
Baking Powder2 tsp
Cinnamon½ tsp
Salt½ tsp
Cold Unsalted Butter8 tbsp
Frozen Blueberries1 cup
Heavy Cream2/3 cups
Egg1
Vanilla Extracta splash

Steps

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1
In a bowl, combine all purpose flour and granulated sugar. Add baking powder, cinnamon, and salt, and mix well.
2
Cut cold butter into small cubes and add to the flour mixture. Using a pastry cutter, fork, or cheese grater, work the butter into the dry ingredients until the mixture resembles small peas scattered throughout.
3
In another bowl, mix together heavy cream, egg, and a splash of vanilla extract. Preheat oven to 200°C (400°F) and prepare a baking sheet lined with parchment paper.
4
Pour the wet mixture into the dry ingredients, reserving about a tablespoon for brushing the tops later. Start mixing with a fork, then switch to using your hands to bring the dough together without overworking it.
5
Gently fold in the frozen blueberries, patiently working them into the dough even as they try to separate.
6
Turn the shaggy dough out onto a work surface. Use your hands and a bench scraper to gently bring it together, preserving the flaky butter pieces. If needed, chill for a few minutes to keep everything cold.
7
Shape the dough by hand into a disc approximately 3/4 to 1 inch thick. If edges crack, gently use lightly floured hands to push it back together.
8
Cut the dough into 8 triangles (or rounds if preferred). Arrange them on the prepared baking sheet with space between them, as they will rise during baking.
9
Brush the tops of the scones with the reserved cream mixture, then sprinkle lightly with granulated sugar.
10
Place the scones in the refrigerator for about 30 minutes. This helps them hold their shape and adds extra flakiness.
11
Bake the scones in the preheated 200°C (400°F) oven for 18 to 20 minutes, until they turn a beautiful deep golden brown.
12
Cool after baking. Optional: Make a simple glaze by mixing powdered sugar with a little water or milk and drizzle over the scones. Lemon juice can be substituted for water to make a lemon glaze.

Blueberry Scones

Ingredients

Steps

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