Description
Delicious blueberry scones that are light, crumbly, and perfect for a lazy Sunday morning.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, diced
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- Extra sugar for sprinkling on top
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, mix the cream and vanilla, and add to the dry ingredients. Mix until just combined.
- Transfer the dough to a floured board and pat into a rough circle about 1 inch thick.
- Slice the dough into wedges and place on a baking sheet lined with parchment paper.
- Brush the tops with cream and sprinkle with sugar.
- Bake for 15-20 minutes, until lightly golden.
- Let cool slightly before serving warm.
Notes
For best results, keep all ingredients cold and avoid overmixing the dough. Tossing blueberries in flour helps prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 195mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg