Scones that are bursting with blueberries, this recipe makes tender, buttery, flaky ones that are ready in an hour and can be frozen.
- 2 cups all-purpose flour
- 1/2 cup white, granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 6 tablespoons (90g) unsalted butter, cold
- 1 egg
- 2 tablespoons milk
- 2 tablespoons cream (whipping, heavy, or double)
- 1 1/2 cup blueberries, fresh or frozen (directly from the freezer)
Make sure the butter cubes, cream, and milk are as cold as possible. I like to put them in the freezer for 10 minutes before starting.
- Stir together flour, baking powder, salt, and sugar in a large bowl.
- Add butter and integrate using your hands or with a pastry cutter until it’s the size of peas. Don’t overwork it. The butter should remain cold. If it’s starting to become extremely soft put the bowl in the refrigerator or freezer until the butter becomes cold again.
- Put the flour, baking powder, salt, sugar, and cinnamon in the bowl of the food processor. Pulse a few times to integrate.
- Add cold butter pieces and pulse on/off until the butter is the size of peas. The only thing to watch out for is not getting carried aways and processing the butter too much.
- Transfer the mixture to a large bowl.
For both methods:
- Beat slightly the egg and add to the butter mixture together with the milk, cream, and vanilla.
- Mix lightly with a fork or spoon. It will be floury but, if you take some of the dough in your hand and squeeze, it will come together.
- Add blueberries and mix lightly, trying not to crush them.
- Transfer this whole shaggy mass to a clean surface.
- With your hands (I use a cornet to aid me) start bringing the dough together, folding it onto itself as best as you can. Don’t knead it as you would a pie dough. It only needs to be patted into a rough circle. (I recommend you watch the video in the blog post for guidance). There will be floury patches.
- Cut in half and each half in 3 wedges with a kitchen knife or the cornet.
- Transfer to the prepared cookie sheet and pop into the freezer for 10 minutes or the refrigerator for 20 minutes.
- Preheat oven to 375°F/190°C.
- Bake for 10 minutes and turn the oven down to 350°F/180°C and continue baking for about 20 minutes, until the top is golden and dry.
- After 30 minutes, take out the sheet and check that the scones are done by carefully lifting the top of one and checking that the inside is done and not still raw. Bake for 5-10 more minutes if needed.
- Let cool on a wire rack.
- Store at room temperature for 1-2 days and warm slightly in the oven before eating.
Liquid: you can use half and half instead of milk and cream.
Freezing: unbaked scone wedges are great to have in the freezer. Simply baked them directly without thawing them.
- I like vanilla and cinnamon, but it's up to your palate to use all of them. Or add lemon or orange zest.
Very cold ingredients. I’m not kidding when I say almost frozen butter, at least very cold. And don’t take the milk and cream half an hour before you start mixing the scones. Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.
Don't work the dough much. It should come together but still have floury patches. You don’t need to work it until it’s smooth, like a pie dough for instance. It is an uneven dough, with dry spots, and that’s good for flakiness later.
A rather high oven. They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream. And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer for the ten or fifteen minutes it takes for the oven to reach its temperature.
- Serving Size: 1/6
- Calories: 375
- Sugar: 21 g
- Sodium: 117.3 mg
- Fat: 14.7 g
- Carbohydrates: 55.6 g
- Protein: 6.1 g
- Cholesterol: 67.3 mg
Keywords: blueberry scones