These delicious and flaky scones are made with a blueberry twist, and are drizzled with yummy sweet icing to make them the perfect snack for any time.
Traditional scones are usually served with jam and cheese, but these blueberry scones can be enjoyed on their own with a yummy warm beverage.
Scrumptious blueberry scones
- 2 cups all-purpose flour (spoon & levelled), plus more for hands and work surface
- 1/2 cup granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy cream (plus 2 tablespoons for brushing)
- 1 large egg
- 1 ½ teaspoon pure vanilla extract
- 1 heaping cup fresh or frozen blueberries
- For topping: coarse sugar and vanilla icing
Also try: Recipe of the day: Amasi scones
- 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, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work the dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 204°C.
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
This recipe was found on sallysbakingaddiction.com