Best Blueberry Scones
These blueberry scones have a slightly crisp exterior with a sugary top. Full of wonderful flaky layers--they really are the best!
Ingredients
- 2½ cups all-purpose flour 350 g
- ½ cup sugar 95 g
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
- ½ cup unsalted butter 125 g
- ½ cup heavy cream 115 ml
- 1 egg
- 1 teaspoon vanilla
- Turbinado/Coarse sugar for sprinkling
Instructions
- Line an 8 or 9 inch round baking pan with plastic wrap so there is generous overhang. Set aside.
- In a large bowl combine the all-purpose flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk together well.
- Cut or break the butter into little pieces and coarsely rub it into the dry mixture. Press the butter together between your fingers to form flat shards. It is okay if some butter shards are small and some are a little larger. You can also coarsely grate the butter in frozen, but the previously mentioned step yields a nicer texture. The mixture should look like coarse oats. Add the blueberries and toss well to coat and evenly distribute.
- In a separate bowl or large measuring cup combine the heavy cream, egg and vanilla. Whisk well to beat the egg. Once smooth pour over the dry ingredients and combine just until the mixture holds its shape as a shaggy, crumbly mass. Divide the dough in half and place one half on top of the other. Pat down and repeat this process of dividing and layering 5 more times. There should be a total of 6 layers. The dough will come together better with each layer.
- Press the dough evenly into the plastic lined pan and cover with the overhang. Refrigerate for at least 30 minutes or freeze for 15 minutes. (Chill the dough well; the colder the better.)
- Preheat oven to 375℉/190℃. Line a baking sheet with parchment paper. After dough has chilled, remove from the pan using the overhang of plastic. Slice the dough into 8 even wedges and arrange on baking sheet. Sprinkle tops with coarse sugar. Bake 20-22 minutes or until the tops are no longer soft when touched. Cool several minutes before serving warm with butter and jam.