Description
Light and soft blueberry scones that are best served warm, perfect for a snack or with tea.
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 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, mix the heavy cream, vanilla extract, and egg. Add this to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead a few times, then shape into a circle about 1 inch thick.
- Cut into wedges and place on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown.
- For the lemon glaze, mix powdered sugar with lemon juice until smooth and drizzle over warm scones.
- Serve warm and enjoy!
Notes
Keep the butter very cold and do not over mix. Use fresh or well-drained frozen blueberries.
- Prep Time: 15
- Cook Time: 20
- Category: Snack
- Method: Baking
- Cuisine: American