Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Granulated sugar: 1 1/2 tablespoons (22g)
- Baking powder: 2 1/4 teaspoons (10g)
- Salt: 1/2 teaspoon (2.5g)
- Unsalted butter, cold and cut into small cubes: 1 cup (2 sticks) (227g)
- Large eggs: 2 (100g)
- Heavy cream: 1/2 cup (120ml)
- Fresh blueberries: 1 cup (140g)
Preparation Time:
20 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the butter cubes and use your fingers or a pastry cutter to work them into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the eggs and heavy cream.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the blueberries.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round.
- Cut the dough into 8 equal wedges.
- Place the scones on the prepared baking sheet and brush with additional heavy cream.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 280
- Fat: 14g (7g saturated)
- Carbohydrates: 34g (3g fiber, 11g sugar)
- Protein: 5g
Dish Characteristics:
- Flaky and tender interior
- Crumbly and golden brown exterior
- Bursting with juicy blueberries
- Perfect for breakfast, brunch, or afternoon tea
User Comments:
- "These scones are amazing! So easy to make and absolutely delicious."
- "The perfect balance of sweet, tart, and buttery."
- "My new favorite scone recipe. They disappear every time I make them!"
- "Love the crunch of the exterior and the soft, fluffy interior."
- "Perfect for a special occasion or everyday indulgence."
Special Precautions and Tips:
- For a vegan version, substitute plant-based butter and milk.
- To ensure the scones are evenly cooked, rotate the baking sheet halfway through the baking time.
- If you don't have heavy cream, you can substitute whole milk or a mixture of milk and melted butter.
- For a sweeter scone, add an extra tablespoon of sugar to the dry ingredients.
- Store the scones in an airtight container at room temperature for up to 2 days.
