Blueberry Scones [Scones aux bleuets]
Servings: scones
Blueberry Scones are delicious homemade scones that are flaky, buttery, and moist, perfectly made with their crisp edges and tender crumb.
Ingredients
The Dry
- 250 g all-purpose flour
- 100 g sugar
- 10 g baking powder
- 1/2 tsp. salt adjust to taste
The Wet
- 115 g unsalted butter frozen and grated
- 120 ml heavy cream
- 1 egg
- 1-2 tsp. vanilla extract to taste
- 150-250 g blueberries to taste
The Toppings
- 2 Tbsp. heavy cream
- 1-2 tsp. turbinado sugar to taste
Instructions
The Dry
- Prepare the ingredients. In a large mixing bowl, whisk together the 250 g all-purpose flour, 100 g sugar, 10 g baking powder and 1/2 tsp. salt.
- Grate the frozen 115 g unsalted butter using a grater directly into the flour mixture. Quickly work the grated butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Do not overwork. Keep it crumbly and cold.
The Wet
- In a small bowl, whisk together the 120 ml heavy cream, 1 egg, and 1-2 tsp. vanilla extract until combined.
The Dough
- Pour the wet mixture over the dry ingredients. Add your 150-250 g blueberries. Gently fold with a spatula until just moistened and the dough begins to come together. Do not overmix.
- Turn the dough out onto a floured surface. With floured hands, gently knead the dough 3-4 times until it forms a rough ball.
- Flatten into a disc about 20 cm (8 inches) in diameter. Cut into 8 triangles with a sharp knife.
- Place the wedges on a baking sheet with parchment paper and in the refrigerator for at least 15 minutes to prevent over-spreading and to keep them flaky.
The Baking
- Preheat the oven to 400°F (204°C). Lightly brush the tops with the 2 Tbsp. heavy cream. For extra crunch, sprinkle with 1-2 tsp. turbinado sugar.
- Bake on a parchment-lined baking sheet for 20-25 minutes, until golden brown and crisp on the edges.
The Serving
- Allow to cool slightly before serving. Enjoy your warm Blueberry Scones [Scones aux bleuets].