Blueberry Scones
Ingredients
The scone dough
-
2
cups
all-purpose flour
-
½
cup
granulated sugar
-
2½
teaspoons
baking powder
-
1
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
½
cup
unsalted butter, frozen
-
½
cup
heavy cream
-
1
large
egg
-
1½
teaspoons
pure vanilla extract
-
1
heaping cup
fresh or frozen blueberries
For topping
-
to taste
coarse sugar
-
to taste
vanilla icing
Instructions
- Mix the dry ingredients in a large bowl.
- Grate the frozen butter and combine it with the dry ingredients until crumbly.
- Whisk together the wet ingredients in a separate bowl.
- Combine the wet and dry mixtures, then gently fold in the blueberries.
- Form the dough into an 8-inch disc and cut into 8 wedges.
- Brush the scones with heavy cream and sprinkle with coarse sugar.
- Refrigerate the scones for at least 15 minutes.
- Preheat the oven to 400°F (204°C).
- Arrange the scones on a baking sheet and bake for 22-25 minutes until golden brown.
- Cool slightly before adding icing if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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