While in travelling, one of my favorite things to do is find a cute cafe, a warm drink, and some kind of baked good to start the day off right. These scones absolutely fit the bill to have that same experience at home. The key is to keep everything extremely cold – if you need to step away even for a few minutes, place everything back in the fridge.
Blueberry Scones
Ingredients
Instructions
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
Grate the frozen butter using a box grater or food processor into the flour mixture. Combine with a pastry cutter or your fingers until the mixture comes together in small crumbs.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter work the dough into a ball. Flour on the cutting board and your hands will help here. If it seems too dry, add 1–2 more tbsp heavy cream.
Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream.
Refrigerate the scones for at least 15 minutes.
Meanwhile, preheat oven to 400F.
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones at least 2 inches apart on the prepared baking sheet.
Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with simple icing of powdered sugar and water or lemon juice if desired.
Leftover scones keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days. They also can be frozen for up to 3 months. To defrost without getting soggy, place uncovered on a cooling rack at room temperature for an hour.