Introduction
There's something utterly delightful about starting your day with fresh-baked scones, especially when they are bursting with juicy blueberries. These deliciously tender blueberry scones are perfect for breakfast, offering a balance of sweetness and tartness that will awaken your taste buds.
Imagine the aroma of warm scones filling your kitchen as they bake, creating an inviting atmosphere for family and friends. Whether enjoyed with a cup of coffee or paired with your favorite tea, these scones make for a delightful morning ritual.
Using simple ingredients and a few straightforward techniques, you can achieve bakery-quality scones right in your own home. Let's dive into this easy recipe that will soon become a breakfast favorite.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon milk (for brushing)
- Optional: coarse sugar for sprinkling
Directions & Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in the blueberries, ensuring they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the scones with a little milk and sprinkle with coarse sugar if desired.
- Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool slightly before serving warm.
FAQs
What should I do if my scone dough is too dry?
If your dough feels too dry, add a tablespoon of heavy cream at a time until it reaches the right consistency.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but do not thaw them before adding to the dough to prevent excess moisture.
What can I do if my scones are not rising properly?
Ensure your baking powder is fresh, as expired leavening agents can affect the rise of your scones.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can use whole wheat flour, but your scones may be denser. Consider mixing half whole wheat and half all-purpose for a lighter texture.
What if my scones are too sweet?
If you find your scones too sweet, reduce the sugar by a couple of tablespoons in the next batch to suit your taste.
How can I make my scones more flavorful?
You can add spices like cinnamon or nutmeg, or mix in lemon zest for a fresh twist.
Conclusion
These deliciously tender blueberry scones are not just a breakfast treat; they can be enjoyed at any time of the day. They are perfect for brunch gatherings or as a quick snack.
With a little practice, you'll master the art of scone-making, impressing your friends and family with your baking skills. Enjoy every bite and savor the moment!
Recipe Card
Deliciously Tender Blueberry Scones for Breakfast
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon milk for brushing
- Optional: coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Fold in the blueberries, ensuring they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the scones with a little milk and sprinkle with coarse sugar if desired.
- Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let them cool slightly before serving warm.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
