Yes I’m addicted to scones and I’m not ashamed to admit it. So far I have blogged Pumpkin Scones, Cranberry & Almond Scones, Maple Scones with Maple Glaze and now this crumbly, flavorful Blueberry one. I had to add one more to my repertoire but I have the feeling it won’t be the last :). I just love that they’re not too sweet making it the perfect companion for coffee.
Do you have a type of food that you just can’t get enough of?
Recipe adapted from Tyler Florence at Food Network The scones on the original recipe are done with a lemon glaze I bet that tastes delicious! I wanted to cut “some” calories and didn’t use the glaze on mine. If you do your with the glaze let me know how it comes out! I may try it next time 🙂Print
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 1x
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- Preheat the oven to 400 degrees F.
- Lightly grease a baking sheet or cover with parchment paper. Set aside.
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in the blueberries being careful not to mash them.
- Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Turn out dough onto a work surface and pat it into a 1 1/4-inch-thick round. Cut into 8 wedges.
- Transfer to prepared baking sheet.
- Brush the tops with a little heavy cream, and sprinkle with sanding sugar (optional). Bake until golden brown and cooked through, about 15 to 20 minutes.
- Transfer scones to wire racks to cool.