Blueberry Scones
Blueberry scones are a quintessentially comforting treat that brings together the sweet-tart flavor of juicy blueberries with the buttery, flaky texture of a perfectly baked scone. These scones are ideal for breakfast, brunch, or a mid-afternoon snack.
Whether enjoyed with a dollop of clotted cream, a pat of butter, or just on their own, blueberry scones offer a delightful balance of flavors and textures. Their golden-brown exterior and tender crumb make them a favorite among scone enthusiasts and baking novices alike. This recipe will guide you through making delicious blueberry scones that are sure to become a beloved addition to your baking repertoire.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cut into small cubes)
- 1 cup fresh blueberries (or frozen, if fresh are unavailable)
- 1/2 cup whole milk (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for added brightness)
- 2 tablespoons coarse sugar (for sprinkling, optional)
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. This helps to evenly distribute the leavening agents and ensures a uniform texture in the scones.
Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible. This process creates the flaky texture characteristic of scones.
Incorporate Blueberries: Gently fold in the fresh blueberries. If using frozen blueberries, do not thaw them before adding; this helps prevent the dough from turning purple. Be careful not to overmix, as this can break the berries and make the dough too wet.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, and lemon zest (if using). Pour this mixture into the dry ingredients and stir until just combined. The dough will be shaggy and slightly sticky.
Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round or square, depending on your preference. For traditional scones, cut the dough into 8 wedges. Alternatively, you can use a biscuit cutter to cut out rounds.
Prepare for Baking: Transfer the scone wedges or rounds to the prepared baking sheet. Brush the tops with a bit of milk and sprinkle with coarse sugar if desired. This adds a lovely sheen and a bit of extra sweetness to the tops of the scones.
Bake: Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.
Cool and Serve: Allow the scones to cool on a wire rack for a few minutes before serving. Blueberry scones are delightful when enjoyed warm, but they also keep well for a couple of days if stored in an airtight container.
These blueberry scones are a perfect blend of buttery, tender crumb and sweet, juicy blueberries. Their ease of preparation and delicious results make them an excellent choice for any occasion where a touch of homemade charm is appreciated. Enjoy them with a cup of tea or coffee for a truly delightful experience.
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