Blueberry Scone Recipe

Oh, sweet mother of breakfast goodies, prepare to drool over this Blueberry Scone Recipe. Now, some may argue that scones are kind of the posh, dainty cousin of rustic biscuits, but man, whatever these little darlings are, they’re absolutely divine! Perfect for a quick breakfast, a lazy brunch or an elegant high tea, these blueberry scones are sure to be a hit. They’re crumbly, soft, bursting with juicy blueberries, and topped with a sweet, sticky glaze that’ll have you lickin’ your fingers in sheer delight. I’m telling ya, pals, this is love at first bite!

Here’s the inside scoop: this Blueberry Scone Recipe may look fancy shmancy, but they’re actually super easy to whip up. And the best part? It won’t take you forever and a day. In fact, they’ll be done faster than you can say “pass the clotted cream and jam!”.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8 servings
• Yield: 8 scones

Now that you’re hooked, let’s get down to brass tacks, shall we?

Ingredients & Equipment You’ll Need

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 1 cup fresh blueberries
• 3/4 cup heavy cream
• 1 large egg

Hold up, you’ll also need a baking sheet, food processor and a wire rack!

Now, onto the why of certain ingredients. The flour is the base of this recipe making it all possible. The sugar adds just the right touch of sweetness, while the baking powder gives that fluffy touch. The butter, cream, and egg all work together to create a rich, tender texture. And let’s not forget those juicy blueberries, bursting with deliciousness in each bite! In the event that fresh blueberries aren’t available, thawed frozen ones will do. You can also substitute the cream with milk, if you prefer a lighter texture.

How To Make Blueberry Scones

1. First things first, preheat your oven to 425 degrees and grease up your baking sheet.
2. In a food processor mix the flour, sugar, baking powder, and salt before adding in chilled, cubed butter. This is gonna give you a crumbly dough.
3. Transfer the mixture to a bowl and carefully fold in the blueberries. You don���t wanna squash ���em!
4. In another small bowl, whisk together the cream and egg, and then mix this into your blueberry concoction.
5. Turn the dough out onto a floured surface and knead it gently, shaping it into a disk. Cut into wedges and place on your prepared baking sheet.
6. Bake for about 15 to 20 minutes, or until golden brown, then let cool on a wire rack.

Tips For The Best Results

• Use cold butter. This will ensure flakier scones.
• Avoid overworking the dough. This could make the scones harder.
• Brush the tops of the scones with heavy cream or egg wash for a golden crust.

Storage Tips

• Store scones in an airtight container at room temperature for up to 3 days, or freezer for longer storage.

Frequently Asked Questions

Q: Can I use different fruits?
A: Absolutely! Raspberries or blackberries would be fabulous substitutes.

Q: Can I make these scones gluten-free?
A: You sure can! Just swap the all-purpose flour for a gluten-free alternative.

Q: Can I use frozen blueberries?
A: Yep, just thaw ’em properly before adding them in.

Q: What can I use instead of heavy cream?
A: You can substitute milk or half-and-half for the cream if you prefer a lighter texture.

Q: Can I make these a day in advance?
A: Yes, but they’re definitely best eaten fresh.

Nutritional Facts of Blueberry Scones

Per serving, your scrumptious scone clocks in at 349 calories, 20.3g of fat, 36.8g of carbs, and 4.9g of protein. Not exactly a skinny treat, but total taste-bud heaven!

In conclusion, these Blueberry Scones are a delightful, easy-to-make treat that’s perfect for almost any occasion. Whether you’re hosting an elaborate tea party or simply enjoying a lazy Sunday brunch, this recipe won’t steer you wrong. Bon app��tit, folks!