Time: 1 hour
Yield: 8 servings
Make your kitchen into a bakery with these Blueberry Scones! Each of these confections is moist on the inside with crispy edges, and packs all the delicious fruitiness of fresh blueberries. These scones can be served up for breakfast, brunch, or even high tea with a touch of clotted cream! Blueberry Scones are perfect for any occasion, and they’re easier to make than you think.
Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
Using a box grater, grate the frozen butter.
Add the grated frozen butter to the flour mixture and combine using a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Try to keep the butter as cold as possible during this stage. Place the mixture in the refrigerator or freezer to firm the butter up if necessary.
Whisk 1/2 cup of the heavy cream, the egg, and the vanilla extract together in a small bowl.
Pour the wet ingredients mixture into the flour mixture and add the blueberries, mixing together well until a dough forms.
Pour the dough onto the counter and form the dough into a ball. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add a tablespoon or two more of heavy cream.
Flatten the ball down and cut it into 8 wedges with a sharp knife.
Brush the scones with the remaining heavy cream and sprinkle with the coarse sugar.
Place the scones on a plate or lined baking sheet and refrigerate for 15 minutes. This again to help firm up the butter.
Preheat the oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Arrange scones 2-3 inches apart on the prepared baking sheet.
Bake until golden brown around the edges and lightly browned on top, about 22-25 minutes.
Remove the scones from the oven and allow them to cool for a few minutes before serving.