Blueberry English Scones
Delight in the buttery, golden perfection of these Blueberry English Scones—an irresistible fusion of tender, flaky dough and bursts of juicy blueberries. Crafted with simple pantry ingredients like all-purpose flour, heavy cream, and a touch of vanilla, these scones are elevated with a delicate hint of sweetness and crowned with a golden, sugar-dusted crust. Perfectly balanced in texture with just the right amount of crumble, they make an elegant addition to any breakfast, brunch, or afternoon tea. Ready in under 40 minutes, these scones are as easy to make as they are to enjoy. Pair them with clotted cream, butter, or your favorite jam for a quintessentially British treat that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, chilled and cubed
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 large Egg
- 1 tablespoon Granulated sugar (for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Gradually pour this mixture into the flour mixture, gently stirring with a fork until the dough begins to come together.
Carefully fold the blueberries into the dough, being mindful not to crush them.
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, but do not overwork it.
Shape the dough into a 1-inch-thick circle. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them out slightly.
In a small bowl, beat the egg. Brush the tops of the scones with the beaten egg and sprinkle with sugar for extra sweetness and a golden crust.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and firm to the touch.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with clotted cream, butter, or jam for a traditional teatime treat.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 66.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 93 mg | 7% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
