I’d like to introduce you to these scrumptious blueberry scones from one of my favorite food bloggers, Sally from Sally’s Baking Addiction. She has such a knack for testing ingredients to create a perfect recipe (just try these cookies if you don’t believe me).
I love how these blueberry scones are super moist and buttery, yet hold their form. Although only a tiny bit of cinnamon is used, you get tiny flecks in each bite that make the blueberries just burst in flavor. I could eat an entire batch.
Overall this is an easy recipe: whisk dry and wet ingredients separately, then bring them together. However, first there’s one crucial step. And that’s to grate a stick of frozen butter (yes, grate as in with a cheese grater… you read that right) and toss it with the dry ingredients before stirring in the wet and folding in the fresh blueberries.Grating butter was my least favorite step of the recipe, but the results are so worth it.
Topped with coarse sugar and a vanilla glaze, these scones are just right. I’ll have some serious respect for you if you can eat just one.
Hubs and my brother were my taste testers, and they both approved. Now if only I can figure out how to get the perfect scone triangle shape… oh well, I guess I’ll just have to make these again. 🙂
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, frozen
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup fresh blueberries
- Coarse sugar for sprinkling on top (such as Sugar In The Raw)
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- Preheat oven to 400 F degrees. Adjust the oven rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix your dry ingredients: flour, sugar, baking powder, cinnamon and salt.
- In a separate bowl, mix your wet ingredients: heavy cream, egg and vanilla.
- Grate the frozen butter (I used a box grater) and add it into the dry ingredients. Use your fingers to loosely incorporate it in.
- Add the wet ingredients to the dry using a spatula. Careful not to over mix.
- Fold in the fresh blueberries, then work the dough into a ball with floured hands (note: the dough will be a little wet after adding the blueberries).
- Transfer the ball of dough to the prepared baking sheet, then press down to form a 8-10" disc. Use a clean, sharp knife to cut it into 8 equal wedges. Separate the scones so the have room to rise during baking. Sprinkle with coarse sugar.
- Bake for 20 minutes, or until lightly brown. Let cool, then top with glaze (note: unless you're a glaze monster, you'll most likely have extra leftover that you can serve in a ramekin).
- Scones are best enjoyed right away, however you can store them at room temperature for up to 2-3 days. Sally notes that you can freeze the scones, up to 3 months. Thaw overnight in the fridge and heat up before enjoying.