I love scones, but not particularly when they are dry and crumbly, and certainly not when they taste a bit like cardboard studded with fruit. This recipe is the opposite of all of those things, with an airy, delicate crumb, modestly sweet and can be enjoyed alongside a cup of tea, no dunking required! These scones come together quickly in just a few minutes, making them a perfect choice to pop in the oven while you prepare the rest of your weekend breakfast or brunch menu, and will be ready to serve in less than 30 minutes. They're also easily customizable, so next time, feel free to try a different flavor by incorporating other dried fruits, chocolate, citrus zest, etc. But these are still my favorite, simple and classic!
INGREDIENTS
- 2 ½ Cups Unbleached All-Purpose Flour
- 2 Tablespoon Granulated White Sugar
- 2 Teaspoons Baking Powder
- ¾ Teaspoon Salt
- 1 oz Dried Blueberries
- 1-½ Cups Heavy Cream, Cold, plus 2-3 Tablespoons (reserved)
- 1 Tablespoon Sparkling Sugar (or additional granulated white sugar)
INSTRUCTIONS
Step 1: Preheat your oven to 400℉ and gather your ingredients.
Step 2: In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.
Step 3: Add in the dried blueberries, tossing together to coat thoroughly with the flour mixture. This will ensure that the berries do not sink to the bottom of the dough.
Step 4: Pour in the heavy cream.
Using a rubber spatula, gently begin to fold in the heavy cream, scraping from the bottom and cutting through the dough to full incorporate all of the ingredients. You want a shaggy mixture that comes together to form a rough ball but is not smooth. You may wish to switch to your flexible bench scraper mid-way through mixing.
Step 5: Place the scone dough onto the center of a parchment-lined baking sheet. Gently knead the dough with clean, lightly floured hands and press to form a circle, approximately 6" in diameter.
Step 6: Using either a metal bench scraper or a large chef's knife, cut the dough into two even halves, first vertically, then horizontally. Cut each half in half again, creating eight (8) even triangles.
Step 7: Gently separate the scones so that they have room to bake freely and are not touching one another.
Step 8: Using your reserved heavy cream, gently brush the tops of each unbaked scone and sprinkle generously with sparkling (or granulated) sugar.
Step 9: Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow to cool slightly. Scones may be served warm or at room temperature.
Blueberry Cream Scones
Equipment
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Flexible Bench Scraper
- Sheet Pan
- Parchment Paper
- Metal Bench Scraper or Large Chefs Knife
- Small Bowl
- Pastry Brush
Ingredients
- 2-½ Cups Unbleached, All-Purpose Flour
- 2 Tbsps. Granulated White Sugar
- 2 tsp. Baking Powder
- ¾ tsp. Kosher Salt
- 1 oz. Dried Blueberries
- 1-½ Cups Heavy Cream, Cold plus 2-3 extra Tablespoons (reserved)
- 1 Tbsp. Sparkling Sugar or granulated white sugar
Instructions
- Preheat your oven to 400℉ and gather your ingredients.
- In a large mixing bowl, whisk together the dry ingredients, starting with the flour, then adding in the granulated sugar, salt, and baking powder.
- Add in the dried blueberries, tossing together to coat thoroughly with the flour mixture. This will ensure that the berries do not sink to the bottom of the dough.
- Pour in the heavy cream.Using a rubber spatula, gently begin to fold in the heavy cream, scraping from the bottom and cutting through the dough to full incorporate all of the ingredients. You want a shaggy mixture that comes together to form a rough ball but is not smooth. You may wish to switch to your flexible bench scraper mid-way through mixing.
- Place the scone dough onto the center of a parchment-lined baking sheet. Gently knead the dough with clean, lightly floured hands and press to form a circle, approximately 6" in diameter.
- Using either a metal bench scraper or a large chef's knife, cut the dough into two even halves, first vertically, then horizontally. Cut each half in half again, creating 8 even triangles.
- Gently separate the scones so that they have room to bake freely and are not touching one another.
- Using your reserved heavy cream, gently brush the tops of each unbaked scone and sprinkle generously with sparkling (or granulated) sugar.
- Bake scones for approximately 18-20 minutes, just until they are light and golden brown in color. When fully baked, remove the scones from the oven and allow to cool slightly. Scones may be served warm or at room temperature.
