Blueberry Scones - Light, tender, slightly sweet and tangy! This blueberry scone recipe rivals any bakery scone you've ever eaten. Buttery rich and popping with sweet and tangy blueberries!
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour (plus more for work surface)
- 1/2 cup frozen unsalted butter, grated
- 1 cup fresh blueberries (or frozen)
- 1 large egg, beaten
- 1 1/4 cups heavy cream, plus more for brushing the tops
- coarse sugar, for sprinkling
Grate the 1 stick of frozen butter, place back in the freezer until ready to use. Preheat oven to 375°.
In a large mixing bowl whisk the granulated sugar, baking powder, baking soda, salt, and flour to combine. Add butter and toss to coat. Add the blueberries and gently toss to coat with the flour.
Make a well in the center of the flour-butter mixture, add the beaten egg and 1 1/4 cups of heavy cream. Mix with a fork or wooden spoon, incorporating dry ingredients a little bit at a time, until a shaggy dough forms (it’s okay if it looks a little dry; DO NOT overwork). Lightly knead dough in the bowl until it just comes together.
Turn out onto a lightly floured surface and pat into a 1"-thick round circle. Cut into 8 wedges.
Transfer each wedge to a large parchment-lined baking sheet. Brush the tops of each wedge with additional heavy cream and sprinkle with coarse sugar.
Bake 25–30 minutes, until golden brown.
Calories: 449kcal | Carbohydrates: 47g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 240mg | Potassium: 202mg | Fiber: 2g | Sugar: 9g | Vitamin A: 945IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg