Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon milk (for brushing)
- 1 tablespoon coarse sugar (optional topping)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the butter: Use a pastry cutter to incorporate the cold butter until the mixture looks like coarse crumbs.
- Add the fruit: Gently fold in the fresh blueberries to avoid crushing the berries.
- Stir in liquids: Pour in the heavy cream and vanilla extract, stirring until the dough just comes together.
- Shape the dough: Transfer to a floured surface and pat into an 8-inch circle about 1 inch thick.
- Cut into triangles: Slice the circle into 8 even wedges using a sharp knife or bench scraper.
- Bake the scones: Place on the baking sheet, brush with milk, and bake for 18-22 minutes until golden brown.
Notes
Keep your butter and cream as cold as possible for the flakiest texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 310 kcal
- Sugar: 12g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry scones, easy breakfast, brunch recipes, homemade pastry