Description
Homemade blueberry scones elevate breakfast with delightful British charm. Crumbly, buttery pastries packed with sweet berries promise a perfect morning companion for your coffee or tea.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 large egg
- 6 tablespoons (85 g) cold unsalted butter, cut into cubes
- ⅔ cup (160 ml) heavy cream (plus more for brushing)
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (15 ml) baking powder
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 ml) salt
- ½ cup (75 g) optional mix-ins (e.g. blueberries, chocolate chips, dried cranberries)
Instructions
- Prep Station: Align oven rack to middle position and heat to 400F (200C). Line baking sheet with parchment paper, ensuring surface is clean and ready.
- Dry Blend: Combine flour, sugar, baking powder, and salt in a spacious mixing bowl. Whisk thoroughly to distribute ingredients evenly and eliminate potential lumps.
- Butter Integration: Incorporate cold butter into dry mixture using pastry cutter or fingertips. Work quickly to maintain butter’s chilled temperature, creating a texture resembling coarse breadcrumbs.
- Liquid Fusion: Whisk cream, egg, and vanilla in separate vessel until smooth and well-incorporated. Pour liquid mixture into dry ingredients, stirring minimally to prevent overmixing.
- Dough Formation: Transfer mixture onto lightly floured surface. Gently shape into compact circular disk approximately 1-inch thick. Divide into eight uniform wedges using sharp knife or biscuit cutter.
- Finishing Touch: Arrange scones on prepared baking sheet, maintaining slight separation between pieces. Delicately brush tops with additional cream to achieve golden, appetizing exterior during baking.
- Baking Finale: Position sheet in preheated oven and bake until edges turn golden brown and center appears set, approximately 12-15 minutes. Remove and allow brief cooling before serving.
Notes
- Stir the dough minimally to prevent tough, dense scones; stop mixing as soon as ingredients are just combined.
- Use extremely cold butter and work quickly to keep it chilled, ensuring flaky, tender texture.
- Gently pat the dough into shape without kneading; overworking develops gluten and results in harder scones.
- Experiment with dried fruits, chocolate chips, or nuts to add flavor and personal touch while maintaining the scone’s delicate structure.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg