Blueberry Scones
A delicious and easy cream scone recipe filled with blueberries with an optional lemon juice to give them a little zing. A bakery lover's dream, tender, and moist, these scones have a great texture and flavor, sweet enough without being too sweet.
Servings: 20 servings
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy cream split into two portions 1 1/2 cups for the batter 1/4 cup for brushing on top of scones
- 1 cup blueberries
- lemon option- add 1/4 cup fresh lemon juice and reduce the heavy cream to 1 1/4 cups to add in.
Instructions
- Preheat your oven to 425°
- In a medium bowl (or a bowl of a mixer) whisk the flour, baking powder, sugar, and salt together.
- Add 1 1/2 cups of heavy cream and the vanilla until the mixture is combined.
- Add in the blueberries, and mix gently.
- Remove the dough from the bowl, roll it into a ball and then roll to 3/4" thick, by rolling with a rolling pin or pressing with your hands. I used a round biscuit/cookie cutter. Alternatively, you can cut them into squares or triangles with a knife.
- Place each portion onto a parchment-lined baking sheet 2 inches apart.
- Brush the tops of the scones with the remaining 1/4 cup of heavy cream.
- Bake the scones for 15 minutes, if you cut smaller scones or thinner, start checking at 12 minutes. You're looking for a nicel golden brown edges. Test with a toothpick, it should come out dry, not gummy. When you pick one up, they should feel light, not heavy.
- Allow to rest out of the oven for 5 minutes then serve or let them cool completely before adding icing.
Notes
Glaze icing-
mix 1 cup powdered sugar with a tablespoon of warm water or lemon juice then add a few drops of water at a time until you get the desired consistency, use a silicone brush or drizzle over the tops of the cooled scones. The icing will set up as it dries so you can stack the scones.
mix 1 cup powdered sugar with a tablespoon of warm water or lemon juice then add a few drops of water at a time until you get the desired consistency, use a silicone brush or drizzle over the tops of the cooled scones. The icing will set up as it dries so you can stack the scones.