The BEST Blueberry Scones Ever!

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1/4 cup Granulated Sugar (for the dough)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Salt
• 1/2 cup Unsalted Butter (cold, cut into cubes; can be frozen 30 min then grated)
• 1/2 cup Heavy Cream (plus 1 tablespoon reserved for brushing)
• 1 Large Egg
• 1 teaspoon Vanilla Extract (a splash)
• 1 cup Frozen Blueberries (do not thaw before mixing)
• 1 tablespoon Granulated Sugar (for sprinkling on top)
• 1 tablespoon Powdered Sugar (optional glaze, mixed with a few drops water or milk)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the dough.

   Time: PT10M

   Temperature: 400°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, granulated sugar, baking powder, cinnamon, and salt until evenly distributed.

   Time: PT5M

3. Incorporate Cold Butter

   Add the cold butter cubes to the dry mixture. Using a pastry cutter (or a fork) cut the butter into the flour until the pieces are about the size of small peas.

   Time: PT7M

4. Mix Wet Ingredients

   In a separate small bowl whisk together the heavy cream, egg, and vanilla extract until smooth.

   Time: PT3M

5. Form the Dough

   Make a well in the center of the dry mixture and pour in the wet ingredients. Stir with a fork, then gently bring the dough together with your hands until it just holds – it will look shaggy and a little crumbly.

   Time: PT5M

6. Fold in Blueberries

   Add the frozen blueberries to the dough and gently fold them in, being careful not to crush the berries.

   Time: PT3M

7. Shape the Dough

   Lightly flour a clean surface and turn the dough onto it. Pat it into a disc about 3/4‑inch thick. Sprinkle a little flour as needed to keep it from sticking.

   Time: PT5M

8. Cut Triangles

   Using a sharp knife, cut the disc into eight equal triangles (or rounds if you prefer).

   Time: PT3M

9. Brush and Sprinkle

   Brush the tops of the scones with the reserved tablespoon of heavy cream and sprinkle each with a little granulated sugar.

   Time: PT2M

10. Chill the Dough

    Place the prepared scones on the parchment‑lined sheet, cover loosely with plastic wrap, and refrigerate for 30 minutes to firm the butter.

    Time: PT30M

11. Bake Scones

    Transfer the sheet to the preheated oven and bake for 18‑20 minutes, or until the tops are a deep golden brown.

    Time: PT20M

    Temperature: 400°F

12. Cool and Glaze (Optional)

    Remove scones from the oven, let cool on a wire rack for 5 minutes. If desired, drizzle a simple glaze made from powdered sugar mixed with a few drops of water or milk.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g