Blueberry Cream Scones
8 portions
45mThis is one of my favorite morning recipes. These scones are so light, fluffy, and buttery. They are not too sweet so pair perfectly with a little butter and jam.
What you will need
1/4 cup Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 cups AP Flour
1/2 cup Unsalted Butter
1 Egg
1 1/4 cups Heavy Cream
4 oz Blueberries
(Nutritional facts 349 calories, 22.36 g fat, 31.36 g carbohydrates, 6.31 g protein, 165 mg cholesterol, 193 mg sodium)How to cook
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Set oven to 375 °F
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Add the salt, sugar, baking soda, and baking powder to a large mixing bowl with the flour. Whisk to combine.
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Add the cold, cubed butter to the dry ingredients, and use your fingers to pinch the butter into the flour until it is in pea-sized pieces and flakes.
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Whisk the egg into the heavy cream.
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Create a well in the flour mixture and pour in the cream and slowly incorporate and hydrate the flour. Form into a dough and turn out onto a floured work surface. Do not knead or overmix more than needed to get a cohesive dough.
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Add the blueberries and fold the dough on top to encapsulate them.
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Pat the dough into a circle about 1 1/2 inch thick and slice into 8 triangles.
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Brush the tops of the scones with cream and sprinkle sugar on top if you like.
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Bake at 375 °F for 25 - 30 minutes or until lightly browned on the edges.
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