Blueberry Cream Scone, just the name alone evokes a vision of flaky sweetness encouraging you to sit back and enjoy with a hot coffee or tea, especially on a day with a severe weather warning in effect (at least up here in Cookingwood).
Seriously, stop wasting you money on the conventional store-bought scone, as there is no comparison to these slightly sweet, flaky, luscious scones bursting with bites of wild blueberries. A sprinkling of coarse or raw sugar before baking adds just another layer of flavour.
Easy one-bowl baking for any day of the week with ingredients you probably have on hand will make these a favourite.
Blueberry Cream Scones
Preheat oven to 375F. Line a baking sheet with parchment paper. Stack 2 baking sheets together to help prevent bottoms from over browning!
2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
3/4 cup whipping cream + 2 tbsp. whipping cream
1/3 cup cold butter
1/2 cup fresh or frozen wild blueberries
Coarse or raw sugar for sprinkling
In a large bowl, whisk together flour, sugar, baking powder and salt.
Measure out 3/4 cup whipping cream and stir in vanilla extract.
Using a box grater, grate cold butter into flour mixture and toss together with your fingers. Add in cream/vanilla and stir until mixture comes together. Add in berries and knead together gently a few times to disperse the berries.
Pat out onto prepared baking sheet into a circle about 1 1/2 inches high. Using a knife or bench scraper cut into 8 pieces. Brush tops with remaining 2 tablespoons of cream and sprinkle with sugar.
Bake in preheated oven about 15-20 minutes until tops are golden .
NOTE: If using frozen berries you will need to add a few more minutes to baking time.
Cool slightly and enjoy!
Leftovers are delicious next day warmed slightly in microwave or oven. These will also freeze well if wrapped tightly.
those sound delicious !!! I can’t wait to get some blueberries to try them !