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Blueberry Scones
[Scones aux bleuets]

Blueberry Scones are delicious homemade scones that are flaky, buttery, and moist, perfectly made with their crisp edges and tender crumb.

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Blueberry Scones [Scones aux bleuets]

By Denis Elas The Chef
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Blueberry Scones [Scones aux bleuets]
Blueberry Scones are delicious homemade scones that are flaky, buttery, and moist, perfectly made with their crisp edges and tender crumb.
Recipe dedicated to:My cooking learning journey
No ratings yet
Course: Breakfast, Dessert
Cuisine: English
Prep: 15 minutes
Cook: 20 minutes
Chill: 15 minutes
Total: 50 minutes

Equipments

Measuring Tools
Measuring tools
Cooking Scale
Digital scale
Mixing bowl
Baking sheet
Parchment paper
Grater
Cooking brush

Ingredients

The Dry

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
8 scones

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Dry

  1. 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.
  2. 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

  1. In a small bowl, whisk together the 120 ml heavy cream, 1 egg, and 1-2 tsp. vanilla extract until combined.

The Dough

  1. 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.
  2. Turn the dough out onto a floured surface. With floured hands, gently knead the dough 3-4 times until it forms a rough ball.
  3. Flatten into a disc about 20 cm (8 inches) in diameter. Cut into 8 triangles with a sharp knife.
    Blueberry Scones [Scones aux bleuets]
  4. 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.
    Blueberry Scones [Scones aux bleuets]

The Baking

  1. 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.
    Blueberry Scones [Scones aux bleuets]
  2. Bake on a parchment-lined baking sheet for 20-25 minutes, until golden brown and crisp on the edges.
    Blueberry Scones [Scones aux bleuets]

The Serving

  1. Allow to cool slightly before serving. Enjoy your warm Blueberry Scones [Scones aux bleuets].
    Blueberry Scones [Scones aux bleuets]

Nutrition

Serving: 1 scone | Calories: 303 kcal (15%) | Carbohydrates: 40 g (13%) | Protein: 4 g (8%) | Fat: 19 g (29%) | Sodium: 293 mg (13%) | Fiber: 1 g (4%) | Sugar: 3 g (3%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

sallysbakingaddiction.com

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