What a delightful treat! Blueberry scones are a sweet and savory delight that’s perfect for breakfast or as a snack any time of day.
About the Meal
These tender and flaky scones are infused with the sweetness of fresh blueberries and a hint of citrus. The combination is absolutely divine, and the best part is they’re incredibly easy to make! Whether you’re serving them with a cup of hot coffee or as a sweet treat after dinner, these blueberry scones are sure to be a hit.
Recipe: Blueberry Scones
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 large egg
- 1 tablespoon freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until the dough comes together in a shaggy mass.
- Gently fold in the blueberries.
- Turn the dough out onto a floured surface and gently knead it a few times until it forms a cohesive mass.
- Pat the dough into a circle that’s about 1 inch thick.
- Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
- Place the scones on the prepared baking sheet, leaving about 1 inch of space between each one.
- Brush the tops with a little extra heavy cream and sprinkle with granulated sugar.
- Bake for 18-20 minutes, or until the scones are golden brown.
- Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.
Tips & Variations
- For an extra boost of flavor, try adding a teaspoon of vanilla extract or a pinch of salt to the dough.
- If using frozen blueberries, thaw them first and pat dry with paper towels to remove excess moisture.
- To make scones ahead of time, bake as directed, then cool completely and freeze for up to 2 months. Simply thaw at room temperature or reheat in the oven before serving.
Enjoy your delicious homemade blueberry scones!
Text model: llama3
Image model: TurboVisionXL
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