Blueberry Scones
These blueberry scones are a delightful combination of buttery, flaky pastry and sweet, juicy blueberries, perfect for breakfast or a snack.
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Servings: 8 servings
Calories: 230kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 cup 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 teaspoon vanilla extract
- 1 egg for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold, cubed butter and mix until crumbly.
- Gently fold in the blueberries.
- In a separate bowl, mix the heavy cream and vanilla extract.
- Pour the cream mixture into the dry ingredients.
- Stir until just combined; do not overmix.
- Turn the dough onto a floured surface and knead gently.
- Pat the dough into a circle about 1-inch thick.
- Cut into wedges and place on a baking sheet lined with parchment paper.
- Brush with egg wash for a golden finish.
- Bake for 15-20 minutes until golden brown.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Fiber: 1g