Blueberry Scones

IMG 1945 2.00 00 56 10.Still003 结果 pinit
IMG 1945 2.00 00 56 10.Still003 结果 pinit
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Blueberry Scones

Difficulty: Beginner Cook Time 20 mins Total Time 20 mins
Cooking Temp: 392  °F Servings: 6
Best Season: Suitable throughout the year

Description

Blueberry Scones are a classic British treat that combines a tender, flaky pastry with the sweet and tart flavor of fresh blueberries. These scones are perfect for breakfast, brunch, or afternoon tea, offering a delicious and satisfying bite.

The dough for blueberry scones is made from a mixture of flour, sugar, baking powder, butter, and cream, which is gently mixed until just combined. Fresh or frozen blueberries are then folded into the dough, adding bursts of juicy flavor. The dough is shaped into rounds or wedges and brushed with cream or an egg wash to promote browning.

Blueberry scones are baked until golden and slightly crisp on the outside, with a tender, moist interior. The blueberries burst during baking, infusing the scones with their sweet-tart juice. These scones are often served warm, with a pat of butter or a dollop of clotted cream, and can be accompanied by jam or honey.

Blueberry scones are versatile and can be enjoyed plain or with various add-ins and toppings. Some variations include adding lemon zest, nuts, or a drizzle of glaze on top. These scones are a delightful addition to any breakfast or tea time, providing a comforting and delicious treat that is sure to please.

Ingredients

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Instructions

  1. Preheat the oven to 200℃(392℉).

  2. In a clean bowl, put together cake flour, baking powder, granulated sugar, salt and lemon zest, mix well. Cut in frozen unsalted butter by hands or using a dough blender.
  3. Mix well heavy cream and vanilla extract, add into the flour mixture, and mix well. Add in the egg, mix until well combined.
  4. Mix in fresh blueberries, dust the baking mat and your hands with some flour, and transfer the dough to the baking mat. Shape the dough and cut into several triangles (I make 6 scones). You can use a knife or a dough scraper to cut out the scones. I use a dough scraper to protect the mat.
  5. Whisking together 1 egg yolk and some heavy cream (about the amount of the egg yolk). Brush each scone with the mixture. Send the scones into the oven to bake for 20 minutes.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: blueberry scones, scones, blueberry
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