Introduction
There’s something undeniably charming about freshly baked scones, especially when they’re bursting with the sweet-tartness of blueberries. Flaky blueberry scones are not just a delightful treat for breakfast; they also make for a perfect companion to afternoon tea or a casual brunch with friends. The light and airy texture, combined with the juicy blueberries, creates a harmonious balance that is hard to resist.
Making scones can seem daunting, but with a few simple techniques, you can achieve that bakery-quality flakiness right in your own kitchen. This recipe encourages you to embrace the art of baking while infusing your scones with the vibrant flavor of blueberries. Whether you enjoy them plain or with a dollop of cream, these scones are sure to brighten your day.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup fresh blueberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar for topping (optional)
Directions & Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the fresh blueberries, taking care not to crush them.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
- Pour the cream mixture into the flour and blueberry mixture, and stir until just combined. Do not overmix; a few floury spots are okay.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them apart. If desired, sprinkle the tops with coarse sugar.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
FAQs
What flour works best for flaky scones?
All-purpose flour is ideal for scones, providing the right balance of structure and tenderness.
Can I use frozen blueberries instead?
Yes, you can use frozen blueberries, but do not thaw them before adding to the dough to avoid excess moisture.
What if my scones are too dry?
If your scones are dry, it could be due to overmixing or using too much flour. Make sure to handle the dough gently and measure accurately.
How can I add more flavor to my scones?
Consider adding lemon zest or almond extract to enhance the flavor profile of your blueberry scones.
Can I make mini scones instead?
Yes, you can divide the dough into smaller portions to create mini scones; adjust the baking time accordingly.
What if my scone dough is too sticky?
If your dough is overly sticky, sprinkle a little extra flour onto your work surface and on your hands while shaping.
Conclusion
Flaky blueberry scones are a delightful treat that can easily become a favorite in your baking repertoire. With just a handful of ingredients and a bit of care, you can create scones that are not only delicious but also impressive for any occasion.
Serve them warm with butter, jam, or even clotted cream for a truly indulgent experience. Enjoy the process of baking these scones, and share the joy with family and friends—they’re sure to be a hit!
Recipe Card
Flaky Blueberry Scones for a Delightful Treat
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 3/4 cup fresh blueberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar for topping optional
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the fresh blueberries, taking care not to crush them.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
- Pour the cream mixture into the flour and blueberry mixture, and stir until just combined. Do not overmix; a few floury spots are okay.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them apart. If desired, sprinkle the tops with coarse sugar.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
