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Blueberry Scones

Tender and flaky blueberry scones, perfect for breakfast or an afternoon snack, easy to prepare and freeze for later enjoyment.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 scones
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Provides the scones with the needed structure.
  • 1 teaspoon salt Enhances flavor and balances sweetness.
  • 2 tablespoons baking powder Adds the necessary rise and fluffiness.
  • ⅓ cup sugar Sweetens the dough.
Wet Ingredients
  • 2 large eggs Contributes to the scone’s rich texture.
  • 1½ cups heavy whipping cream Ensures a moist, tender crumb.
  • 1 teaspoon pure vanilla extract Infuses a lovely depth of flavor.
Fruits and Topping
  • 1½ cups blueberries Bursts of sweetness and antioxidant benefits.
  • ¼ cup turbinado sugar For a deliciously crunchy topping.
  • 1 large egg Used for egg wash, giving the scones a shiny finish.
  • 1 tablespoon water Helps to emulsify the egg wash.
Cream Cheese Frosting
  • 8 ounces cream cheese (softened) Serves as a delightful frosting.
  • ½ cup powdered sugar Sweetens the cream cheese frosting.
  • ½ cup fresh blueberries (chopped) Adds more flavor and texture to the frosting.

Method
 

Preparation
  1. Preheat your oven to 425˚F.
  2. Line a baking sheet with foil and grease with baking spray; set aside.
  3. In a large mixing bowl, whisk together flour, salt, and baking powder. Stir in the sugar until well combined.
  4. In a separate bowl, whisk together 2 eggs, heavy cream, and vanilla extract until thoroughly combined.
  5. Stir the cream mixture into the flour mixture until just combined, being careful not to overmix.
  6. Gently fold in the blueberries, ensuring they are evenly distributed.
  7. Flour your work area and turn out the dough. Divide it into three equal portions and pat down each portion to create 6-inch rounds.
  8. Transfer the rounds to the prepared baking sheet. Cut each round into quarters, separating the wedges slightly.
  9. In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush each scone with the egg wash.
  10. Sprinkle the tops with turbinado sugar.
Baking
  1. Bake for 11 to 14 minutes, monitoring closely until golden brown and fragrant.
  2. Serve warm, topped with blueberry cream cheese for a delightful experience.

Notes

Blueberry Scones can be stored in an airtight container for up to 3 days or refrigerated for up to a week. They freeze well for up to 3 months.