How do you make blueberry scones?
Breakfast is by far my favorite meal of the day. I love it so much that we opted for brunch as our wedding meal. There just something about warm scones, eggs and bacon for breakfast. I was introduced to these blueberry scones while in Ireland too. My friend whipped up a huge batch for a group and we devoured them. They were not-too-sweet and just perfect!
Not a blueberry fan? You can make these scones with or without the berries of your choice!
- 4 Cups flour
- ½ Cup sugar
- 4 tsp. baking powder
- ¼ tsp. salt
- ⅔ Cup cold butter (I used salted but unsalted is best)
- 2 large eggs beaten
- 2 tsp. vanilla extract
- 1 Cup heavy whipping cream
- 1 large egg beaten
- 1 Tbs. heavy cream
- ⅛ cup raw sugar
- Preheat oven to 375 degrees.
- Line your baking sheet with a foil or parchment paper.
- Whisk together dry ingredients (flour, sugar, baking powder and salt).
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two forks until it looks like crumbs. You can also use your food processor to pulse the mixture.
- In a small bowl combine the whipping cream, beaten egg and vanilla.
- Add this mixture to dry ingredients and stir until just combined. Be sure not to over mix or the texture will not be just right!
- Divide your dough in two
- Turn one ball of dough out onto a lightly floured surface.
- Knead dough gently just a few times. Don't overwork.
- Create a small thick circle with the dough, about 1½ inches thick. Your circle should be about 6-7 inches.
- Cut this circle into 8 triangular sections. (like a pizza!)
- Repeat steps with second ball of dough.
- Mix the eggs and heavy cream and brush on top of the scones. I also sprinkle raw sugar on top for a nice crunchy texture.
- Bake for about 15 minutes, until light brown.
- Once cool sprinkle with powdered sugar if you'd like.