Blueberry Scones
The secret to this recipe is to keep everything as cold as possible right up until it goes in the oven and to make the dough just wet enough to hold its shape. The butter needs to remain frozen through the entire process.
If it starts to flatten out in the oven, you can pull them out and quickly shape them up with a spatula and put them back in.
Blueberry Scones
The secret to this recipe is to keep everything as cold as possible right up until it goes in the oven and to make the dough just wet enough to hold its shape. The butter needs to remain frozen through the entire process.
If it starts to flatten out in the oven, you can pull them out and quickly shape them up with a spatula and put them back in.
Cooking Instructions
- 1
Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- 2
Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- 3
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 just until everything is moistened.
- 4
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- 5
Place scones on a plate and refrigerate for at least 15 minutes. Preheat oven to 400°F.
- 6
Brush scones with heavy cream and sprinkle with coarse sugar. (Sugar is optional.)
- 7
Move scones to a lined baking sheet. Bake at 400°F for 22-25 minutes. The edges should be golden brown and the top lightly brown. Move to a wire rack to cool.
- 8
Optional: Whisk icing ingredients together to make icing and drizzle over scones as desired. Add the cream a little at a time until it’s thin to your liking.
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