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Blueberry Cream Scones

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Deliciously flaky Blueberry Cream Scones perfect for breakfast or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup heavy cream
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 1 egg (for egg wash)
  • Extra sugar for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C), creating the perfect warm environment for your scones to rise beautifully.
  2. Whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream and vanilla extract until just combined.
  5. Fold in the fresh blueberries gently.
  6. Turn the dough out onto a floured surface and knead it gently a few times.
  7. Pat the dough into a circle about 1 inch thick.
  8. Cut into wedges and place them on a baking sheet lined with parchment paper.
  9. Brush the tops with the beaten egg and sprinkle with extra sugar.
  10. Bake for 15-20 minutes, until golden.
  11. Let cool slightly before serving.

Notes

Serve with clotted cream or whipped cream; pairs well with tea or coffee. Store in an airtight container.

Nutrition

Find it online: https://www.doughgirlbylea.com/blueberry-cream-scones/

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