Tons of juicy blueberries put these homemade scones over the top! They’re super moist and tender in every bite. Better than a bakery, trust me.
yield: 8 SCONES
2 cups (250g) all-purpose flour (careful not to overmeasure)
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg
1 teaspoon vanilla extract
1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)*
coarse sugar for sprinkling on top before baking
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
1/4 teaspoon vanilla extract
*I usually add closer to 1 and 1/4 cups blueberries. You can’t go wrong with a little extra!
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Visit My Favorite Blueberry Scones @ sallysbakingaddiction.com for full directions.