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  • Writer's pictureSam

BLUEBERRY SCONES


I was scrolling across Instagram and of course, I saw a recipe I wanted to make. This recipe is from The Preppy Kitchen.


When I think of scones, I tend to think they are really hard and crumbly. This recipe is buttery, fluffy, and perfectly balanced. I highly recommend this recipe for brunch, breakfast spreads, or a quick snack before work.


INGREDIENTS

- ⅓ cup Granulated Sugar

- 1 Lemon, zest

- 2 cups All-Purpose Flour

- 2 tsp. Baking Powder

- ½ tsp. Salt

- ½ cup Unsalted Butter, cold

- 1 cup Blueberries

- ¾ cup Heavy Cream

- 1 Egg, large

INSTRUCTIONS
  1. In a small bowl, zest your lemon over the granulated sugar. With your fingers, combine the zest and sugar by rubbing them together.

  2. In a large bowl, whisk flour, baking powder, salt, and sugar mixture. Add the cubed butter and work into the flour with your hands until it's the size of peas. Stir in blueberries.

  3. In a small bowl, whisk together the heavy cream and egg. Pour over the flour mixture and fold together with a spatula until just combined.

  4. On a lightly floured surface, gently knead the dough into a ball. Press the dough into an 8-inch circle and cut into 8 wedges.

  5. Preheat the oven to 400 degrees F.

  6. Place wedges on a lined baking sheet and place in the freezer for 20 minutes. This helps the butter get cold again!

  7. Brush them with a little more cream and sprinkle with sugar.

  8. Bake for 20-25 minutes, until the tops and edges are lightly golden. Cool for 10 minutes before serving and enjoy!


 

In a small bowl, zest your lemon over the granulated sugar. With your fingers, combine the zest and sugar by rubbing them together.

In a large bowl, whisk flour, baking powder, salt, and sugar mixture. Add the cubed butter and work into the flour with your hands until it's the size of peas. Stir in blueberries.


In a small bowl, whisk together the heavy cream and egg. Pour over the flour mixture and fold together with a spatula until just combined.


On a lightly floured surface, gently knead the dough into a ball. At this stage, don't overwork the dough, just combine it until flour is all combined and it forms into a ball.


Press the dough into an 8-inch circle and cut into 8 wedges.

Preheat the oven to 400 degrees F.


Place wedges on a lined baking sheet and place in the freezer for 20 minutes. This helps the butter get cold again!


Brush them with a little more cream and sprinkle with sugar.

Bake for 20-25 minutes, until the tops and edges are lightly golden. Cool for 10 minutes before serving and enjoy!

As you can see, the scones are so fluffy and light.


I would love it if you shared the recipe on Pinterest and used this image!


Also, be sure to check out the video of this recipe on Pinterest or IG Reels. Linked below :)

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