My Favorite Blueberry Scones
Total Time
1 hour
Prep Time
30 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(347)
Ingredients
8 large scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh or frozen blueberries (do not thaw)
- For topping: coarse sugar and vanilla icing
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Preparation
Step 1
Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, 2 forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Step 2
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Step 3
Pour onto the counter and, with floured hands, work the dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1–2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Step 4
Brush scones with remaining heavy cream and, for extra crunch, sprinkle with coarse sugar.
Step 5
Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Step 6
Meanwhile, preheat oven to 400°F (204°C).
Step 7
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet.
Step 8
Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
Step 9
Leftover iced or un-iced scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Step 10
Save recipe for the next time?
Chef's notes
Freeze Before Baking:
Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw in the refrigerator overnight, then bake as directed.
Freeze After Baking:
Freeze the baked and cooled scones before topping with icing. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions:
Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
Over-spreading:
Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and use a spatula to press back into shape, then return to the oven to finish baking.
