Blueberry Scones
Here’s a delightful recipe for blueberry scones that will make your mornings brighter! These scones are a perfect blend of buttery goodness and juicy blueberries, creating a treat that’s not only easy to make but also incredibly delicious. Whether you enjoy them with a cup of tea or coffee, these scones are sure to become a favorite in your home.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes 8 scones. Preparation time is about 15 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each serving (1 scone) contains approximately 210 calories, 8g of fat, 30g of carbohydrates, 2g of protein, and 12g of sugar.
Step-by-Step Cooking Process
- Preheat the 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 and mix until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, whisk together the cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead gently until it comes together.
- Pat the dough into a circle about 1-inch thick and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with extra cream.
- Bake for 20 minutes, or until golden brown.
Alternative Ingredients
You can substitute fresh blueberries with dried cranberries or raspberries. For a vegan option, replace butter with coconut oil and use plant-based milk instead of heavy cream.
Serving and Pairings
These blueberry scones are perfect on their own or served with clotted cream and a side of fresh fruit. Pair them with coffee, tea, or even a light sparkling beverage for a delightful experience.
Storage and Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to regain their freshness.
Cooking Mistakes
- Overmixing the dough can lead to tough scones.
- Using warm butter instead of cold will affect the texture.
- Not chilling the dough before baking can result in flat scones.
- Forgetting to brush the tops with cream can lead to a dull appearance.
- Using too many blueberries can make the dough soggy.
Helpful Tips
- Use fresh blueberries for the best flavor and texture.
- Ensure your ingredients are cold to achieve flaky scones.
- Experiment with adding lemon zest for a refreshing twist.
- Don’t skip the resting time before baking for better rise.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them before adding to the dough to prevent discoloration and excess moisture.
How do I know when the scones are done?
Scones are done when they are golden brown on top and a toothpick inserted comes out clean.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for a few hours before baking.
What can I serve with blueberry scones?
Serve with clotted cream, butter, or a light glaze. Fresh fruit and jam also pair well.
How should I store leftover scones?
Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Conclusion
Blueberry scones are a delightful addition to any breakfast or snack table. With their buttery texture and bursts of juicy blueberries, they offer a comforting treat that’s easy to make. Enjoy them fresh from the oven, and they are sure to impress your family and friends!
Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the 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 and mix until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, whisk together the cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead gently until it comes together.
- Pat the dough into a circle about 1-inch thick and cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with extra cream.
- Bake for 20 minutes, or until golden brown.
