Blueberry Scones
Ingredients
-
2
cups
all-purpose flour
-
½
cup
granulated sugar
-
1
tablespoon
baking powder
-
½
teaspoon
salt
-
½
cup
heavy cream
-
2
teaspoons
vanilla extract
-
1
large
egg
-
10
tablespoons
unsalted butter (frozen, shredded)
-
1½
cups
blueberries (fresh or frozen)
-
2
tablespoons
heavy cream (for brushing)
-
2
tablespoons
raw or coarse sugar (optional, for sprinkling)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Shred the frozen butter using a box grater and mix it into the flour mixture until it resembles pea-sized crumbs.
- In a separate bowl, combine heavy cream, egg, and vanilla extract, mixing until well blended.
- Add the wet ingredients and blueberries to the dry ingredients, mixing until just combined.
- Turn the dough onto a floured surface and form it into an 8-inch disc, adjusting with flour or cream as needed.
- Cut the disc into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with heavy cream and sprinkle with raw sugar if desired.
- Refrigerate the scones for 30 to 60 minutes before baking.
- Bake in the preheated oven for 20 to 25 minutes until golden brown.
Nutrition Facts (estimated)
Servings
8
Calories
392
Total fat
22g
Total carbohydrates
45g
Total protein
5g
Sodium
164mg
Cholesterol
82mg
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