42 minutes
Tender and flaky scones bursting with fresh or frozen blueberries, perfect for breakfast or a sweet treat.
Unsalted Butter, frozen
0.25 sticks
cups
cups
tablespoons
teaspoons
cups
each
Blueberries, fresh or frozen, not thawed
cups
1. Grate the Butter
Take the frozen butter and grate it. Keep grating until your butter resembles small pebbles.
2. Mix Dry Ingredients
Mix the dry ingredients together in a large mixing bowl. You'll need 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Give them a quick mix to combine.
3. Combine Butter and Dry Ingredients
Add the grated butter to the dry ingredients. Use your hands or a pastry cutter to combine everything until the mixture looks like coarse crumbs.
4. Mix Wet Ingredients
In a separate bowl, whisk together 1/2 cup of heavy cream and 2 large eggs until just combined.
5. Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients and butter. Stir until everything is just combined, being careful not to overmix.
6. Fold in Blueberries
Gently fold in 1 cup of blueberries. If you’re using frozen blueberries, there's no need to thaw them. Fold gently to avoid crushing the berries.
7. Shape and Cut Dough
Turn the dough out onto a floured surface. Roll and fold it several times to create layers. Shape the dough into a circle about 1 inch thick. Use a knife or bench scraper to cut the circle into 8 equal wedges.
8. Bake the Scones
Place the wedges on a baking sheet, spacing them out to allow for spreading. Bake in a preheated oven at 400°F (200°C) until they are golden brown, about 18-22 minutes.
9. Cool and Enjoy
When they are done, let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Fold in chocolate chips or chunks. For a double chocolate scone, add cocoa powder to the dry ingredients.
Incorporate a handful of dark chocolate chips or chunks into the batter. Chocolate and blueberries are a match made in heaven, offering a delightful balance between fruity and rich flavors.
Just like your blueberry scones, you can substitute almost any berry or dried fruit. Consider raspberries, chopped strawberries, or dried currants.
Add the zest of one lemon or orange to the dough to infuse a bright citrus note. The zest will enhance the flavor of the blueberries and add a refreshing aroma. If you opt for orange, consider pairing it with a handful of dried cranberries in addition to or in place of some blueberries.
Swap out half of the blueberries with other berries like raspberries or blackberries for a mixed berry experience. You could also use dried fruit, such as cherries or apricots, for a different texture and intensity of sweetness.
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