Best Ever Blueberry Scones
I am a sucker for a scone. I can't go through a drive thru at a coffee shop without getting a scone. There is something just satisfying about them as they are almost like a biscuit and almost like a muffin. I had never made them before today, but I have to say I am pleased with my results and want to share all that "sconey" goodness with my readers.
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Ingredients
Dry Ingredients
- 2 Cups Flour plus a little more for your workspace
- 1/2 Cup Sugar
- 2.5 Tsp Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
Wet Ingredients
- 1/2 Cup Heavy Cream
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 1 Cup Frozen Blueberries
Instructions
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter.
- Place in the refrigerator
- Preheat the oven to 400°F
- Line a large baking sheet with parchment paper
- Whisk the wet ingredients minus the blueberries together in a small bowl. Drizzle all over the dry ingredients and then add the blueberries, mix together gently until everything appears moistened. Do not over mix
- Flour your workspace and hands
- Pour the dough onto your workspace, form the dough into a round ball as best you can. This is a sticky moist dough,
- Press into the dough ball gently starting at the middle until you have an even circle about 8 inches in diameter
- Then using a pizza cutter or a sharp knife cut like you would a pizza into 8 slices
- Use a spatula to layout onto the parchment paper-lined baking sheet and place them into the oven on the top or middle rack.
- Check on them in 20 minutes but likely they will be done closer to 25. You will know they are done when they are golden brown on the tops.
Notes
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