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Blueberry Scones
Melt-in-your-mouth blueberry scones. Tender, buttery and perfect for tea time!
Servings:
8
Author:
Manali Singh
Ingredients
2
cups
all purpose flour
2.5
teaspoons
baking powder
¼
teaspoon
salt
½
cup
granulated sugar
½
cup
salted butter
cut into small cubes and chilled
1
large egg
½
cup
heavy cream
some more to brush on top
1
teaspoon
pure vanilla extract
1
cup
blueberries
heaping [fresh or frozen]
Turbinado sugar
to sprinkle on top
Instructions
Preheat oven to 400 F degrees.
Line a baking sheet with parchment paper or silicone mat. Set aside.
In a bowl whisk together all purpose flour, baking powder, salt and granulated sugar.
Add the cubed chilled butter and cut into the flour using a pastry blender (or use your hands) till the flour resembles bread crumbs.
In another bowl whisk together egg, vanilla and cream.
Add the wet ingredients to the flour mixture in parts.
Add in the blueberries and mix everything together to form a dough. Be careful not to overwork the dough.
Transfer the dough to a lightly floured working surface. Knead the dough once or twice to make it all smooth.
Using your hands shape the dough into an 8 inch disc of about 1 inch thickness.
Cut into 8 equal wedges using a very sharp knife.
Transfer the scones to a baking sheet lined with parchment paper.
Brush the scones with some heavy cream using a pastry brush and sprinkle turbinado sugar on top.
Bake at 400 F degrees for 20-25 minutes or till scones are firm to touch and turn light golden brown.
Take out from the oven and sprinkle some more turbinado sugar on top (optional).
Serve warm with butter or fruit preserve.
Nutrition
Calories:
336
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
71
mg
|
Sodium:
189
mg
|
Potassium:
192
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
615
IU
|
Vitamin C:
1.8
mg
|
Calcium:
75
mg
|
Iron:
1.7
mg