Blueberry Cream Scones

Blueberry Scones with an airy, delicate crumb, modestly sweet and can be enjoyed alongside your favorite cup of tea.

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Course: Breakfast, Brunch

Cuisine: British

Keyword: Afternoon Tea, Blueberries, Blueberry, Breakfast, Brunch, High Tea, Scones

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 236kcal

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.

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