If you read my post about raspberry white chocolate scones you know that scones are my mom’s favourite! So, whenever she visits us from France, I bake her some! And since she mostly visit during the summer we usually make her blueberry scones! We love going fruit picking at our local organic farm so we mostly use fresh fruits and berries while baking but for this recipe you could use frozen blueberry as well! You can always freeze fresh blueberries from the summer in order to enjoy blueberry scones all year round!
Ingredients you’ll need
Scones are pretty easy to make and the recipe list is pretty simple: flour, sugar, eggs, butter… Here is the actual list of all the ingredients you’ll need!
- Flour
- Sugar
- Baking powder
- Salt
- Butter, unsalted, cold and cubed
- Whipping cream
- Egg
- Blueberries
- Sugar for sprinkling on top
How to make blueberry scones
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
- Add cold cubes of butter and combine with a pastry cutter or your fingers until the mixture resembles coarse sand.
- In a small bowl, whisk the cream, egg, and vanilla. Add the wet mixture to the dry mixture and mix together until everything appears moistened. Gently fold in the blueberries. Don’t overwork the dough. Make a ball with floured hands and transfer to the prepared baking pan. Press into a neat into a 1/2 inch thick round and cut into 8 equal wedges with a very sharp floured knife.
- Sprinkle sugar on top and separate the scones a little.
- Bake for 15-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- And voila! Enjoy delicious blueberry scones anytime!
Ingredients
- 2 cups Flour
- 1/2 cup Sugar
- 2 tbsp Baking powder
- 1 pinch Salt
- 1/2 cup Butter, unsalted, cold and cubed
- 1/2 cup Whipping cream
- 1 Egg
- 1 tbsp Vanilla extract
- 1 cup Blueberries
- Sugar for sprinkling on top
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
- Add cold cubes of butter and combine with a pastry cutter or your fingers until the mixture resembles coarse sand.
- In a small bowl, whisk the cream, egg, and vanilla.
- Add the wet mixture to the dry mixture and mix together until everything appears moistened.
- Gently fold in the blueberries. Don’t overwork the dough.
- Make a ball with floured hands and transfer to the prepared baking pan. Press into a neat into a 1/2 inch thick round and cut into 8 equal wedges with a very sharp floured knife.
- Sprinkle sugar on top and separate the scones a little.
- Bake for 15-20 minutes or until lightly golden and cooked through.
- Remove from the oven and allow to cool for a few minutes.