Description
Easy, fluffy and delicious classic blueberry scones! Perfect for breakfast, brunch, and afternoon snacks!
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup granulated sugar
1/2 cup cold, salted butter, cut into cubes
1 cup heavy cream, plus 1 tablespoon for brushing
1 egg
1 1/2 teaspoon vanilla extract
1 heaping cup fresh or frozen blueberries (not thawed)
Instructions
Line a baking sheet with parchment paper, and set aside.
In a large mixing bowl, combine the dry ingredients, flour through sugar. Cut the cubed butter into the flour mixture either with a pastry cutter or your fingers.
In a liquid measuring cup or small mixing bowl, combine the heavy cream, vanilla extract and egg. Whisk together. Pour into the flour mixture, and stir with a fork until combined. Gently add the blueberries.
Lightly dust your work surface with flour, and sprinkle some flour over the dough if needed. Transfer dough to your floured work surface. It will be sticky, add just enough flour to be able to pat it into a 1 inch tall circle. Cut into 8 wedges. Set each wedge onto the prepared baking sheet.
Transfer scones to the fridge, and let chill for 30-60 minutes, or covered overnight. Heat the oven to 400 degrees F while the scones chill. Just before baking, brush the extra heavy cream over each scone, and sprinkle with coarse sprinkling sugar.
Bake for 18-22 minutes, or until the scones are golden brown at the edges and on the tops.
Notes
To make these the night before, prepare the scones up until baking. Cover the baking sheet with plastic wrap, and allow the scones to chill in the fridge overnight. Then in the morning uncover and bake!
Juliet | 9th May 20
Recipe printed and heading to farmers market (socially distanced, of course). There’s nothing worse than a dry scone (I’m talking to you Starbucks) … yes, to moist, fluffy and yummy! xo
Amber | 19th Jun 20
This is such a delicious and easy-to-make recipe! Sooo yummy! I think these may become a new breakfast staple in our home 😉
Laura | 7th Jul 20
Very easy recipe, my favorite scone one I’ve ever tried! My dad said these are better than any scone he’s ever had from a bakery. I will be using this again and again.
Kirsten Bell | 8th Jul 20
Thank you so much! This makes my day, I’m so glad you loved them!
Nuslly | 30th Sep 20
Love the flavor, to me i love the smell and flavor of heavy cream when making scones better than buttermilk. I didnot add the baking soda because i looked up other scones recipes and they only add baking powder. Yours is the only one that has baking soda. Baking powder has 1/4 of baking soda already. I used salted butter. Didnot add salt, and if i were to add it i would only add 1/4 tsp of it. It was good without the salt. The texture was almost like a muffin not a scone, maybe because of the extra heavy cream. Next time i make this i will add just 3/4 cup of heavy cream to see if i get more of a scones texture and stiffness. They flavor is to die for, doesnt need glaze its sweet enough for me to eat. Also add sliced almonds after brushing the scones with heavy cream before baking, boy i am glad i added that. Thank you for this recipe will use this as a staple to bake other fruit based scones.
kaeli | 1st Oct 22
I am not a scone person but these are the best home made scones I have ever tasted will make them again
Carol King | 21st Jul 24
I love this recipe and so does my daughter!