Ingredients
Scale
- 2 ½ cups (310g) all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, cold
- 2 large eggs lightly beaten
- ¾ cup heavy whipping cream
- 1 cup (157g) fresh blueberries
- 1 tablespoon heavy whipping cream or whole milk
- 2 teaspoons coarse sugar
Instructions
- Preheat the oven to 400°F and line a cookie sheet with parchment paper or a silpat baking mat.
- Combine flour, sugar, baking powder, and salt in a large bowl and whisk until well mixed. Cut the butter into small pieces and add it to the dry mixture. Use a pastry blender or two knives to incorporate the butter until the texture resembles coarse meal with pea-sized butter pieces.
- Create a well in the center of the flour mixture. In a separate bowl, whisk together the eggs and whipping cream, then pour this mixture into the well. Add the fresh blueberries and stir gently with a fork until just moistened, creating a shaggy dough.
- Transfer the dough to a lightly floured surface and knead gently about 10-12 times until smooth. Shape the dough into an 8-inch disc and cut into 8 wedges.
- Place the scones on the prepared cookie sheet about 1 inch apart. Brush the tops with heavy cream or milk and sprinkle with coarse sugar. Bake for 15-18 minutes until golden. Serve warm or let cool on a wire rack.
Notes
For an added touch, you can substitute half the blueberries for dried cranberries or add lemon zest for extra flavor.
Ensure the butter is cold to achieve a flaky texture in the scones.
These scones are best enjoyed fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.