Blueberry Scones
Indulge in the sweet and buttery goodness of blueberry scones! Perfect for breakfast or as an afternoon treat, these scones are flaky, filled with juicy blueberries, and have a hint of vanilla. Whether paired with clotted cream or enjoyed plain, they are sure to impress family and friends. Follow this step-by-step guide to create your own batch of warm, homemade blueberry scones that will fill your kitchen with an irresistible aroma!
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 cup fresh blueberries
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes 8 scones. Preparation time is 15 minutes, and cooking time is 20 minutes.
Nutritional Value
Each serving consists of approximately 200 calories, 8g fat, 29g carbohydrates, and 3g protein. This nutritional information is based on one scone.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture.
4. Use a pastry cutter to blend the butter until the mixture resembles coarse crumbs.
5. Gently fold in the fresh blueberries.
6. In a separate bowl, mix the cream, egg, and vanilla extract.
7. Pour the wet ingredients into the dry ingredients.
8. Stir until just combined; do not overmix.
9. Turn the dough onto a floured surface and shape it into a circle about 1 inch thick.
10. Cut the circle into 8 wedges and place them on a baking sheet lined with parchment paper.
Alternative Ingredients
You can substitute fresh blueberries with frozen ones for a year-round treat. Additionally, use almond milk instead of heavy cream for a dairy-free option, and consider adding lemon zest for a citrus twist.
Serving and Pairings
Blueberry scones are delightful on their own or served with clotted cream and jam. Pair them with a cup of tea or coffee for a perfect afternoon snack.
Storage and Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat in a 350°F (175°C) oven for 5-10 minutes.
Cooking Mistakes
– Avoid overmixing the dough to maintain a light texture.
– Ensure butter is cold for flaky scones.
– Use fresh ingredients for the best flavor.
– Don’t skip the baking powder; it’s essential for rising.
– Let the dough rest before baking for better results.
Helpful Tips
– Use a sharp knife for cutting scones to ensure clean edges.
– Brush the tops with cream for a golden finish.
– Experiment with different berries like raspberries or cranberries.
– Serve warm for the best flavor and texture.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used, but do not thaw them before adding to the dough to prevent excess moisture.
How do I know when the scones are done?
Scones are done when they are golden brown on top and a toothpick inserted comes out clean.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
What can I add to the scone mix?
Consider adding nuts, chocolate chips, or other fruits to customize your scones.
How should I serve blueberry scones?
Blueberry scones are best served warm, alongside clotted cream, butter, or your favorite jam.
Conclusion
Blueberry scones are a delightful treat that brings comfort and joy to any occasion. With their tender, flaky texture and bursts of juicy blueberries, they are a must-try for any baking enthusiast. Enjoy them fresh from the oven and savor every bite!
Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 cup fresh blueberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter to blend the butter until the mixture resembles coarse crumbs.
- Gently fold in the fresh blueberries.
- In a separate bowl, mix the cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined; do not overmix.
- Turn the dough onto a floured surface and shape it into a circle about 1 inch thick.
- Cut the circle into 8 wedges and place them on a baking sheet lined with parchment paper.
