Blueberry Scones

Dry and crumbly scones? Not on my watch. These blueberry scones are incredibly tender and moist scones, studded with bursting blueberries and topped with crunchy turbinado sugar. These are the type of scones that will turn scone haters into scone lovers!

Course Bread, Breakfast

Cuisine Scottish

Prep Time 15

Cook Time 15

Total Time 30

Servings scones

Calories 174kcal

Author Karly Campbell

Ingredients

3 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 cups cold whipping cream
2 cups fresh or frozen blueberries
3 tablespoons melted butter
¼ cup turbinado sugar

Instructions

Preheat oven to 375 degrees. Line 3 baking sheets with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the blueberries.
Gently stir in the whipping cream to moisten the flour, being careful not to break the berries.
Turn dough out onto a floured surface and knead gently with your hands just until the dough comes together. At this point, the blueberries will break a bit - that’s okay, it will result in pretty drips down the edges of the scones.
Separate dough into 3 balls and flatten each ball with your hands to form a disc about 7 inches in diameter. Use a pizza cutter or sharp knife to cut each disc into 8 triangles.
Brush the tops of the scones with melted butter and sprinkle with the turbinado sugar.
Place on prepared baking sheets and bake on the middle rack for 15 minutes or until lightly browned and cooked through. Do not overbake or scones will be dry.
Serve warm.

Notes

While kneading the dough, you'll want to work the dough just until it all comes together and can easily form a mostly smooth ball. Don't overwork the dough.

To freeze the scones, before baking and brushing with butter/sugar place the scones on a baking sheet and freeze for one hour. Remove to a freezer bag, press out as much air as possible, and seal. Freeze for up to 3 months. Bake straight from the freezer (brush with melted butter and sprinkle with sugar first) at 350 degrees for 20-25 minutes or until lightly browned and cooked through.

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