Berry Scones (Printable Version)
Soft, tender scones packed with plump blueberries and topped with an easy sweet glaze. A straightforward, timeless favorite you'll love to whip up.
# Ingredients:
→ Scones
01 -
1 cup fresh blueberries
02 -
1/3 cup white sugar
03 -
1 tbsp of baking powder
04 -
1/2 cup of very cold unsalted butter, diced
05 -
2 cups of plain flour
06 -
1 large egg
07 -
1 tsp vanilla essence
08 -
1/2 tsp of salt
09 -
1/2 cup of heavy cream
→ Glaze (if you'd like)
10 -
1/4 tsp vanilla
11 -
1/2 cup powdered sugar
12 -
1-2 tbsp of milk
# Steps:
01 -
Turn your oven on and set it to 400°F (or 200°C). Lay some parchment paper on a baking tray.
02 -
Grab a large bowl and stir together the sugar, salt, flour, and baking powder.
03 -
Drop the chilled butter cubes into the dry mix. Use your hands, two knives, or a pastry tool to break it up until you’ve got crumbly bits, some about the size of peas.
04 -
In a small bowl, whisk together the heavy cream, egg, and vanilla until blended.
05 -
Pour the wet mixture into the bowl with the crumbs and gently stir with a fork until the dough just starts clumping. No need to stir too much!
06 -
Carefully fold the blueberries into your dough so they don’t get smashed. Don’t mix it up too much.
07 -
Pop the dough onto a floured countertop. Flatten it gently into an 8-inch circle, about an inch thick. Use a knife or dough scraper to slice into 8 even triangles.
08 -
Put those slices onto your baking tray, leaving 2 inches of space between each one.
09 -
Bake the wedges at 400°F for 18 to 22 minutes. They should look golden at the edges and have a firm but soft touch.
10 -
As the scones cool, mix powdered sugar, 1 tablespoon milk (add more if too thick), and a touch of vanilla in a small bowl. Stir until it’s smooth.
11 -
Let the scones sit on the tray for about 5 minutes, then move them to a rack. Drizzle glaze on top, if you'd like, and enjoy warm or later.
# Notes:
01 -
Keep your butter as chill as possible. You can stick it in the freezer for 15 minutes before chopping it up!
02 -
Frozen blueberries? Don’t let them thaw before mixing them in. It helps keep the dough clean.
03 -
Best eaten fresh the same day, but scones can be stored for 2 days if sealed tightly.
04 -
Want to prep ahead? Slice unbaked wedges and freeze them. Bake straight from frozen, adding 3 to 5 minutes to the baking time.