Blueberry Scones

We're pretty obsessed with these blueberry scones and I got several requests for this recipe when I posted a picture on Facebook a few weeks ago. They're light and fluffy, unlike a lot of scones, and go perfectly with coffee. Actually, their deliciousness is becoming a problem. The last time I made them, Dan requested a double batch. But, the best thing about this recipe is that you can freeze unbaked scones and bake them one or two at a time. Trust me, that's much safer than having eight ready-to-eat ones sitting around the house. They wouldn't last a day here at Tule Peak Ranch. *looks at Dan*

Blueberry Scones*

  • 2 ½ cups all-purpose flour
  • ¼ cup sugar (plus more for sprinkling)
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • ¾ cup frozen blueberries (tip: rinse the berries until the water coming off them is noticeable lighter)
  • 1 cup heavy cream, plus more for mixing and brushing
  • 1 egg
  • 1½ teaspoons vanilla extract

  1. Put the flour, sugar, baking powder, and salt in a food processor and pulse to combine.
  2. Add butter and pulse about ten times. Some small pieces of butter should remain.
  3. Transfer the flour mixture to a large bowl. If any really large lumps of butter remain, squish them with the back of a fork. Add the berries and gently toss to coat.
  4. In a small bowl, combine the cream, egg, and vanilla. Mix well. 
  5. Pour the cream mixture over the dry ingredients and fold to combine using a fork or your hands. I usually start with a fork and then switch to hands when it starts to come together. 
  6. When the dough begins to come together use your hands (or a sturdy plastic spatula) to gently work the dough into a ball. If there’s still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, until it comes together. There's usually a bit of cream mixture left in the small bowl and that's often enough, but if you need more add it one teaspoon at a time.
  7. Transfer the dough to a floured work surface and gently pat into a 6- to 7-inch circle. With a pastry scraper, cut the circle into 8 wedges.
  8. This is optional, but I highly recommend putting the scones on a baking sheet lined with parchment paper and freeze them. Once they’re frozen you can store them in a plastic freezer bag for several weeks.
  9. If baking frozen scones: Preheat the oven to 400 F. If scones are not frozen: Preheat oven to 425 F. Line a baking sheet with parchment paper.
  10. Place scones on the lined pan about 1 inch apart. Brush the tops with cream and then sprinkle with sugar.
  11. Bake for 10 minutes, then rotate the pan and bake for 10 to 15 minutes longer, until a toothpick inserted in the center of a scone comes out clean. If baking from frozen, your scones may need an additional 5 minutes.
  12. At this point the recipe in the book says to let them rest for 5 minutes before moving to a wire rack or serving warm. I'm sure that's a great idea, but I wouldn't know for sure. 


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