These blueberry scones are a surprisingly simple and delicious treat, and are a terrific way to use leftover or even frozen blueberries. Blueberries are packed full of antioxidants and can be surprisingly sweet on their own, so this recipe does not call for a ton of sugar. This recipe can easily be spruced up by topping the scones with a glaze right after pulling them out of the oven, or making a simple fruit compote to complement the scones. This recipe only takes about 15 minutes of preparation, and the scones can be eaten warm or at room temperature for a sweet breakfast or treat.
- 1–1 ½ cups blueberries
- 3 cups all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter, cut into tiny cubes.
- 1 cup + 2 tbsp heavy cream
- 1 egg, whisked
- Preheat oven to 375℉. Prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk briefly.
- Distribute the cubes of butter throughout the dry mixture. Using hands, emulsify the butter into the dry mixture until it develops a cornmeal-like consistency, or a thick powder.
- Add blueberries and mix briefly.
- Add heavy cream and egg, and mix carefully (try not to squish the blueberries) until the mixture looks like separated chunks. Then using hands, form a ball with the dough. If the dough is difficult to manage, cut the dough into two balls. Flatten each ball until it’s about twice the thickness of a pancake. Slice the flattened ball like a pizza so the dough is separated into triangular pieces.
- Lay triangles on the prepared baking sheet, lightly brush with heavy cream, and bake for 25 minutes.
- Enjoy scones warm or at room temperature.
- Serving Size: 1 scone
- Calories: 330
- Sugar: 19g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g