Blueberries and Cream Scones
- MAKES
- 8 scones
- PREP
- 13 Min
- COOK TIME
- 30 Min
Who doesn't love berries and cream? We know we sure love them even more when baked into a scrumptious scone, just like we have here!
What You'll Need
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/3 cup cold butter, cut into pieces
- 3/4 cup whipping cream
- 1 1/2 teaspoon vanilla extract
- 1/2 cup frozen blueberries (See note)
- 1 tablespoon whipping cream
- 1 tablespoon turbinado or granulated sugar
What to Do
- Preheat the oven to 425 degrees. Combine first 4 ingredients in a bowl; cut in butter with a pastry blender or 2 forks until crumbly. Stir in 3/4 cup whipping cream and the vanilla until dry ingredients are moistened. Gently fold in blueberries.
- Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a lightly greased baking sheet. Cut into 8 wedges, using a sharp knife. (Do not separate wedges.) Brush wedges evenly with 1 tablespoon whipping cream; sprinkle with turbinado sugar.
- Bake 25 to 30 minutes or until golden.
Notes
Frozen blueberries are the choice for these scones. Quickly rinse off any ice crystals from the frozen berries, if desired, but do not allow them to thaw or they'll become mushy and "bleed" during baking.