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.