My Favorite Blueberry Scones

My Favorite Blueberry Scones

  • Prepare: 20M
  • Total: 45M
My Favorite Blueberry Scones

My Favorite Blueberry Scones

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 heaping cup Blueberries, fresh or frozen
  • Refrigerated

    • 1 Egg, large
  • Baking & Spices

    • 2 cups All-purpose flour
    • 2 1/2 tsp Baking powder
    • 1/2 tsp Cinnamon, ground
    • 1 cup Confectioners' sugar
    • 1/2 cup Granulated sugar
    • 1/2 tsp Salt
    • 1 Sugar, coarse
    • 1 1/4 tsp Vanilla
  • Dairy

    • 1/2 cup Butter, unsalted frozen
    • 11/16 cup Heavy cream
  • Time
  • Prepare: 20M
  • Total: 45M

Found on

Description

Tons of juicy blueberries put these homemade scones over the top! Theyre super moist and tender in every bite. Better than a bakery, trust me.

Ingredients

  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)1
  • coarse sugar for sprinkling on top before baking
  • 1 cup (120g) confectioners sugar
  • 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
  • 1/4 teaspoon vanilla extract

Directions

  • Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar. Separate the scones so there is a little space between each one. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
  • Serves: 8 scones
  • Prepare: PT20M
  • TotalTime:
sallysbakingaddiction.com

sallysbakingaddiction.com

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Title:

My Favorite Blueberry Scones. - Sallys Baking Addiction

Descrition:

These are my favorite blueberry scones. Buttery and moist, each bite is packed with juicy blueberries and sweet vanilla glaze.

My Favorite Blueberry Scones

  • Produce

    • 1 heaping cup Blueberries, fresh or frozen
  • Refrigerated

    • 1 Egg, large
  • Baking & Spices

    • 2 cups All-purpose flour
    • 2 1/2 tsp Baking powder
    • 1/2 tsp Cinnamon, ground
    • 1 cup Confectioners' sugar
    • 1/2 cup Granulated sugar
    • 1/2 tsp Salt
    • 1 Sugar, coarse
    • 1 1/4 tsp Vanilla
  • Dairy

    • 1/2 cup Butter, unsalted frozen
    • 11/16 cup Heavy cream

The first person this recipe

sallysbakingaddiction.com

sallysbakingaddiction.com

665 0

Found on sallysbakingaddiction.com

Sallys Baking Addiction

My Favorite Blueberry Scones. - Sallys Baking Addiction

These are my favorite blueberry scones. Buttery and moist, each bite is packed with juicy blueberries and sweet vanilla glaze.