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Ingredients
Scale
- 2 ½ cups (310g) all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, cold
- 2 large eggs, lightly beaten
- ¾ cup heavy whipping cream
- 1 cup (157g) fresh blueberries
- 1 tablespoon heavy whipping cream or whole milk
- 2 teaspoons coarse sugar
Instructions
- Preheat oven to 400°F and prepare a cookie sheet with parchment paper or a silpat baking mat.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking together. Cut in the cold butter until the mixture resembles coarse meal with some pea-size pieces of butter.
- Make a well in the center of the mixture, and in a separate bowl, whisk together eggs and whipping cream. Pour into the well and mix in the blueberries with a fork until just moistened.
- Transfer the dough to a lightly floured surface and gently knead until nearly smooth, about 10-12 folds. Form into an 8-inch disc and slice into 8 wedges.
- Arrange the scones on the prepared cookie sheet about 1 inch apart, brush with remaining cream or milk, and sprinkle with coarse sugar. Bake for 15-18 minutes until golden, then serve warm or let cool on a wire rack.
Notes
For best results, use cold butter straight from the refrigerator.
Feel free to substitute other fruits like raspberries or cranberries for a different flavor.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 270
- Sugar: 7g
- Sodium: 245mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg