Easy Beef Enchilada Casserole

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Classic Blueberry Scones

I have had a longtime love of classic blueberry scones! As a kid we were sometimes allowed to pick a special treat when my parents got coffee out, and I always chose a scone! Then I studied abroad in Great Britain, and that love of scones grew even bigger! Let me tell you – the Brits know their scones! So when I set out to create this classic blueberry scone recipe, I wanted them to be three things! Soft, buttery, and flavorful!

Ok now let me just say – I have had some really good scones, and I’ve had some really…not good scones. You know, those dry ones that you need to dip into tea to be able to swallow? Not good, my friends. But if that’s been your experience in the past, never fear! These classic blueberry scones are moist, fluffy, and full of juicy blueberry flavor! I guarantee you will want to make these again and again for breakfast, brunch, afternoon tea, and everything in between. Mother’s Day is this weekend, and these would be beyond perfect don’t you think?

These classic blueberry scones are so easy to make! I love to make them the night before, so that when we wake up on weekend mornings or special occasions, I can just pop them in the oven to bake! And sometimes that special occasion is a random Tuesday haha!

Steps To Make Classic Blueberry Scones:

  • Whisk together your dry ingredients in a large bowl, and set aside.
  • In a liquid measuring cup, measure out your heavy cream, vanilla and egg. Whisk to combine.
  • Cut butter into cubes, and cut into the flour mixture until it resembles pea sized crumbs.
  • Pour heavy cream mixture into the flour mixture, and stir with a fork.
  • Dust work surface with flour, turn the blueberry scone dough onto surface, and sprinkle with a bit of flour. Dough will be sticky! Pat into 1 inch tall circle, then cut into 8 pieces.
  • Set scones on a lined baking sheet (I love this one), and let dough chill in the fridge for 30-60 minutes (or overnight), and then bake!

Print
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Classic Blueberry Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Kirsten Bell
  • Prep Time: 45 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 8 Large Scones 1x
  • Category: Breakfast
  • Method: Baking

Description

Easy, fluffy and delicious classic blueberry scones! Perfect for breakfast, brunch, and afternoon snacks!


Ingredients

Scale

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!

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