Blueberry Scones
A butter-based scone studded with berries that stay whole through mixing instead of bleeding purple.
Makes 8 scones · Prep 15 min · Rise 15 min · Bake 18 min
Ingredients
Dough
- 2 1/4 cups All-purpose flour
- 1 tbsp Baking powder
- 1/3 cup Granulated sugar
- 1/4 tsp Salt
- 1/2 cup Cold butter, cubed
- 2/3 cup Heavy cream, cold
- 1 Egg
- 1 cup Blueberries, frozen — do not thaw
Finish
- 1 tbsp Coarse sugar, for the top
Instructions
Prep
- Heat the oven to 200°C (400°F) and line a baking sheet.
Dough
- Whisk the flour, baking powder, sugar, and salt together, then cut in the cold butter until it looks like coarse crumbs.
- Whisk the cream and egg together, stir into the flour mixture just until it comes together, then fold in the frozen blueberries with as few strokes as possible. (Tip: Straight from the freezer, not thawed. Thawed berries are soft and will bleed the moment you fold them in.)
Chill
- Pat into a round about 3/4 inch thick, cut into 8 wedges, and chill briefly before baking. (Tip: Folding in the berries handles the dough more than a plain scone needs, and this short chill firms the butter back up before it hits the oven.)
Bake
- Arrange on the sheet, sprinkle with coarse sugar if using, and bake until golden.
Tips
- Dough turned purple while mixing: The berries were thawed, or handled too roughly while frozen. Keep them frozen until the moment they're folded in, and fold gently rather than stirring hard.
- A lemon glaze finishes these well: Icing sugar whisked with a little lemon juice instead of milk plays off blueberry's tartness better than a plain sugar glaze does.