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Ever since I studied abroad in Europe back in 2016, I’ve dreamed every day since of the delicious pastries. The scones, croissants, and most of all Pain au chocolat. These blueberry scones are just the beginning of my pastry obsession. These light and fluffy scones hit the spot. Don’t skip the sugar topping right before going into the oven, it makes the tops extra crisp. Whether for breakfast or dessert these scones are sure to please.
Blueberry scones, in my honest opinion, teeter right on the edge of being healthy with a powerful boost of flavor. Without the icing, these are essentially fruit biscuits. And what could be so unhealthy about fruit biscuits? Absolutely nothing. Give it a try for yourself.
Heartwarming Blueberry Scones
Equipment
- Pastry Cutter
Ingredients
- 2 ¼ cups flour
- ½ cup sugar
- 2 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, frozen
- ⅔ cup heavy cream
- 1 egg, large
- 1 ½ tsp vanilla extract
- 2 cups blueberries, frozen
- coarse sugar (or regular sugar will work)
- 2 tbsp heavy cream (for brushing on top)
Icing
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Whisk together dry ingredients: flour, sugar, baking powder, cinnamon, and salt in a large (preferably metal) bowl.
- Grate frozen butter using a box grater and combine with the flour mixture using a pastry cutter (or two butter knives or a fork works also). Set aside in the fridge or freezer.
- In a small bowl, whisk together ⅔ cup heavy cream, the egg, and vanilla.
- Drizzle cream mixture over the flour mixture, add blueberries, then mix together with a spatula until everything is moist. Combine in this order. (Otherwise, the blueberries will clump up.)
- Transfer mixture to a lightly floured countertop. If mixture appears too moist, sprinkle lightly with flour on top. If too dry, add a little more heavy cream. Work the dough, separating the dough into 2 equal parts.
- Press each half of the dough into two 6-inch discs, about 1 inch thick. Cut each disc into 8 wedges with a sharp knife, pizza cutter or bench scraper.
- Place wedges on a baking stone or cookie sheet lined with parchment paper about 2 inches apart.
- Brush scones with 1-2 tbsp heavy cream and sprinkle with sugar (or coarse sugar if you have it) to give the top a crunch.
- Free up a shelf in your refrigerator to chill the scones for at least 15 minutes.
- In the meantime, preheat the oven to 400°F.
- Bake scones for 22 minutes or until golden brown around the edges.
- While scones are baking, whip up quick and easy icing by mixing ½ cup of powdered sugar with 1 tbsp milk in a small bowl.
- Remove scones from the oven and cool briefly before topping with icing.
PRO TIPS:
- Keep several sticks of butter in your freezer for impulse baking.
- Putting your metal mixing bowl in the freezer before you begin will aid in keeping the dough extra cool as you prepare your delicious scones.
- These scones are also delicious with frozen strawberries if you’re not a blueberry fan!
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