Blueberry Scones
Soft, flaky, and tender, these Blueberry Scones are a family favorite. Made with only simple ingredients, these breakfast scones come together quickly and easily!
Ingredients
- 2 cups all-purpose flour ((240g))
- ⅓ cup granulated sugar (plus more for sprinkling (66g))
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed (113g))
- 1 cup fresh or frozen blueberries ((6oz / 170g))
- zest of 1 lemon
- ¾ cup heavy cream ((180mL))
- 1 large egg
Directions
- 1
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.
- 2
In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
- 3
Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.
- 4
Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
- 5
Meanwhile, preheat the oven to 400F.
- 6
Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.
- 7
Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.