Step 1: Prepare the Oven
Preheat the oven to 400°F (200°C).
Line a baking tray with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
Step 3: Cut in the Butter
Add the cold butter cubes.
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Step 4: Prepare the Wet Ingredients
In a small bowl, whisk together:
- Heavy cream
- Egg
- Vanilla extract
Pour into the flour mixture and stir gently until the dough just begins to come together.
Step 5: Add the Blueberries
Toss the blueberries with 1 tablespoon flour.
Fold them gently into the dough without overmixing.
Step 6: Shape the Scones
Turn the dough onto a lightly floured surface.
Pat it into a rectangle about 1 inch thick.
Using a round biscuit cutter or knife, cut into rounds or squares.
Place them on the prepared baking tray, leaving space between each one.
Step 7: Brush the Tops
Whisk together the egg and milk.
Brush the tops of the scones.
Sprinkle with coarse sugar if desired.
Step 8: Bake
Bake for 18–22 minutes, or until the tops are beautifully golden and the centers are fully baked.
Step 9: Cool
Allow the scones to cool on the baking tray for 5 minutes before transferring them to a wire rack.
Serve warm with butter, clotted cream, or your favorite jam.
Tips for Perfect Blueberry Scones
- Keep the butter as cold as possible for flaky layers.
- Don’t overwork the dough—mix only until combined.
- Frozen blueberries can be used straight from the freezer.
- Brush with egg wash for a glossy, golden finish.
- Serve warm for the best flavor and texture.
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze baked scones for up to 3 months. Reheat in a 300°F (150°C) oven for 8–10 minutes before serving.
