Description
Homemade blueberry scones elevate classic British breakfast pastries with fresh berries and buttery texture. Sweet-tart blueberries and delicate crumb make these scones perfect for morning enjoyment with tea or coffee.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 large egg
- 1 cup (150 g) fresh or frozen blueberries
- ½ cup (120 ml) heavy cream
- ½ cup (1 stick or 113 g) cold unsalted butter, cubed
- ½ cup (100 g) granulated sugar
- 1 cup (120 g) powdered sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- ½ tsp additional vanilla extract
- ½ tsp salt
- 2 tbsps lemon juice or milk
Instructions
- Oven Preparation: Ignite the oven to 400F (200C) and arrange a parchment-lined baking sheet for the scones.
- Dry Ingredient Fusion: Whisk flour, sugar, leavening agent, and seasoning in a large mixing bowl, pulverizing any potential clusters to create a uniform base.
- Butter Integration: Massage chilled butter fragments into the dry mixture, transforming the texture into a crumbly, sandy consistency using pastry tools or fingertips.
- Liquid Component Fusion: Vigorously blend cream, egg, and aromatic extract in a separate vessel until seamlessly combined.
- Dough Formation: Tenderly unite liquid and dry mixtures with minimal stirring, gently folding in blueberries to maintain their structural integrity.
- Shaping and Sectioning: Manipulate the delicate dough onto a flour-dusted surface, crafting an 8-inch circular shape approximately 1 inch thick. Segment the circle into 8 symmetrical triangular portions, strategically positioning them on the prepared baking sheet.
- Pre-Baking Preparation: Delicately paint scone surfaces with cream to amplify their golden aesthetic during the baking process.
- Baking Transformation: Slide the baking sheet into the preheated oven, allowing the scones to metamorphose into a rich, golden-brown masterpiece over 18-22 minutes.
- Cooling and Glazing: Liberate the scones from the oven and permit them to stabilize for 10 minutes before applying an optional luminous glaze.
- Final Flourish: Whisk powdered sugar with zesty citrus juice and vanilla extract, creating a silky, cascading glaze. Artfully drizzle over the cooled scones for an elegant finishing touch.
Notes
- Prevent Overworking Dough: Minimal mixing ensures tender, flaky scones by avoiding gluten development that can make them tough and dense.
- Butter Temperature Matters: Use extremely cold butter, cut into small cubes, to create those signature light, layered scone textures with beautiful butter pockets.
- Careful Blueberry Handling: Gently fold blueberries to prevent color bleeding and maintain their structural integrity, keeping the scone dough visually appealing and preventing soggy spots.
- Glaze Consistency Control: Adjust powdered sugar and citrus juice ratios gradually to achieve the perfect drizzling consistency – not too runny or thick, ensuring an elegant and delicate scone finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg