Blueberry Scones

Cold-butter blueberry scones with a cream-brushed sugar crust.

Ingredients

• 2 cups All-Purpose Flour
• 1/3 cup Granulated Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Cold Butter, cubed
• 1 cup Fresh Blueberries
• 1 Cold Large Egg
• 3/4 cup Heavy Whipping Cream, plus extra for brushing
• 2 Tbsp Turbinado Sugar, for topping

Method

1. MIX DRY INGREDIENTS: Whisk flour, sugar, baking powder, and salt together in a large bowl.
2. CUT IN THE BUTTER: Cut the cold butter into the flour mixture using a pastry cutter or food processor until coarse crumbs form.
3. ADD BLUEBERRIES: Gently stir in blueberries.
4. ADD EGG AND CREAM: Whisk the cold egg into the heavy cream, then pour into the flour mixture.
5. COMBINE: Using a spatula, gently incorporate until just combined.
6. KNEAD LIGHTLY: Transfer the dough to a floured surface and knead lightly a few times.
7. SHAPE: Form into a disk and cut into eight equal wedges.
8. CHILL: Freeze for 15 minutes.
9. PREHEAT: Preheat the oven to 400°F.
10. ARRANGE: Place the scones on a parchment-lined baking sheet, spacing two inches apart.
11. BRUSH AND TOP: Brush with heavy cream and sprinkle with turbinado sugar.
12. BAKE: Bake for 18–22 minutes, until golden brown.