Quick and Bursting with Blueberries Scones
These delicious and generously filled scones whips up in under an hour and tastes amazing for breakfast or teatime! You can use frozen or fresh blueberries for this recipe.
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ¼ cup Sugar
- 6 Tbs Unsalted Butter, very cold
- 1 Lemon Rind, grated
- 2 cups Blueberries, frozen or fresh
Wet Ingredients
- 1 Egg, lightly beaten
- ¾ cup Heavy Cream
- 1 tsp Vanilla extract
Topping
- 1 Tbs Heavy Cream
- Turbinado Sugar for sprinkling
Instructions
- Gather all the ingredients. Preheat oven to 400°F. Line a baking pan with parchment paper. Set aside.
- Add the flour, baking powder, salt and sugar into a large bowl. Whisk to combine.
- Grate cold butter directly into the flour. Using your fingers or pastry blender, work grated butter into the flour until the texture is crumbly.
- Add in the lemon rind and blueberries. Stir in gently to mix with dry ingredients.
- In a separate container, whisk together all the wet ingredients - cream, egg and vanilla until well combined.
- Pour carefully over the prepared flour mixture. Stir to combine, until the flour is moistened.
- Tip the dough onto a lightly flour working surface. Gently but firmly shape the dough into a round disc. Pat into shape and cut into 12 wedges.
- Transfer to the prepared lined pans.
- Brush each wedge with cream, and sprinkle with sugar if desired.
- Bake in the oven for 25 minutes, or until the tops are golden brown. To check for doneness, insert a toothpick or cake tester into the scone. It should come out dry.
- Remove from heat and transfer to cooling racks.
- The scones are delicious served warm, or at room temperature.
Notes
Tip 1: Sift your flour together with baking powder to make sure they are well combined.
Tip 2:Freeze your butter for 10 minutes before grating. I find that frozen grated butter it much easier to grate if it is hard. Also, the grated butter is easier to work into the flour vs cubed butter.
Tip 3: Frozen blueberries are wonderful for this recipe. It is important not to thaw out the berries or they will be a gooey mess. Simply scoop, measure and add directly to the flour.
Tip 4: If you additional texture, you can add dried fruits like cranberries, or raisins to the mixture. Simply swap out the same amount blueberries, so that the scones are still "bursting" with flavor.
Tip 5: Scones tastes best on the day it is made. However, it can store at room temperature for several days - they need to be well wrapped to retain its flavor. Please freeze if they are not consumed with 2 days.
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