Description

These Blueberry Scones are a delightful blend of fresh blueberries and creamy goodness, perfect for breakfast or a snack. With simple ingredients and easy preparation, they deliver a warm, comforting flavor that’s hard to resist. Enjoy them fresh from the oven with a cup of tea or coffee!

Ingredients

Scale

2 ½ cups (310g) all purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, cold
2 large eggs lightly beaten
¾ cup heavy whipping cream
1 cup (157g) fresh blueberries
1 tablespoon heavy whipping cream or whole milk
2 teaspoons coarse sugar

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Instructions

Preheat the oven to 400°F. Prepare a cookie sheet with parchment paper or a silpat baking mat.
In a large bowl, combine flour, sugar, baking powder, and salt by whisking together. Cut in the cold butter until the mixture resembles coarse meal with some pea-size butter pieces.
Create a well in the center of the mixture. In a separate bowl, whisk the eggs and heavy cream together, then pour into the well along with the fresh blueberries. Stir gently with a fork until just moistened.
Transfer the dough to a lightly floured surface and gently knead, folding it over itself about 10-12 times until nearly smooth. Shape into an 8-inch disc and cut into 8 wedges.
Place the wedges on the prepared cookie sheet, leaving about an inch between each. Brush with a tablespoon of cream or milk and sprinkle with coarse sugar. Bake for 15-18 minutes until golden. Serve warm or cool on a wire rack.

Notes

For the best flavor, use fresh blueberries. Frozen can be used but may alter the texture slightly.
Store leftovers in an airtight container at room temperature for up to 2 days.
These scones are best enjoyed fresh, but they can be reheated in the oven for a few minutes to regain their warmth.

Nutrition

Serving Size: 1 scone
Calories: 230
Sugar: 6g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg