Name: Blueberry Scones
Prep time: 45 min
Cook time: 22 min
Total time: 1 h 7 min
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 cup unsalted butter, frozen and diced; 1 cup fresh blueberries; 1/2 cup heavy cream, plus additional for brushing; 1 large egg; 1/2 cup powdered sugar; 1 – 2 tablespoons lemon juice

Description

These scones are light, soft, and have juicy blueberries all throughout. Optionally topped with a lemon icing, the flavors are perfect for springtime (although I’d eat these any time of year). You need to add these Blueberry Scones to your next breakfast or brunch!

Ingredients

Units Scale

The Blueberry Scones

2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup unsalted butter, frozen and diced
1 cup fresh blueberries
1/2 cup heavy cream, plus additional for brushing
1 large egg

The Lemon Icing (Optional)

1/2 cup powdered sugar
1 – 2 tablespoons lemon juice

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Instructions

Whisk together the flour, sugar, baking powder, salt, and nutmeg in a large bowl.
Add in the diced, frozen butter. Combine and rub with your fingers until mixture comes together in pea-sized crumbs.
Add the blueberries and gently mix in. Place the mixture in the refrigerator while working on the wet ingredients.
Whisk together the heavy cream and egg yolk. Pour over flour mixture and fold in with a rubber/silicone spatula until dough clumps together.
Lightly flour a silicone baking mat and pour the dough onto the mat. Shape dough into a ball and then press it into a disc that is about 8″ wide and 1″ tall. If the dough is too sticky, sprinkle some more flour on top. Cut into 8 triangles with a sharp knife or bench scrapper.
Place scones onto a lined baking sheet (or a plate) and refrigerate for ~25 minutes. While chilling, preheat the oven to 400° F.
Once done chilling, rearrange scones to be a few inches apart, likely 4-5 on a baking sheet. Lightly brush additional heavy cream onto the scones.
Bake for ~22 minutes or until the scones are golden brown. While the first batch is in the oven, return the rest to the refrigerator. Then bake after the first set.
Optional: For the lemon icing, whisk together the powdered sugar and lemon juice. Alter the amount of juice used depending on your preference for the thickness. Then drizzle over the scones.