Blueberry Cream Scones

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 03/24/2021, viewed by 815 , 1 Comments
yield8 portionstotal time45m

This 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.

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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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with the flour. Whisk to combine.

Add the salt, sugar, baking soda, and baking powder to a large mixing bowl with the flour. Whisk to combine.

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pinch the butter into the flour until it is in pea-sized pieces and flakes.

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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rate 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.

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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es.

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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Comments

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Δαμιανος Μπουρας avatar
Very nice
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