Indulge in Delightful Blueberry Scones: A Perfect Breakfast Treat
Are you craving a delightful breakfast pastry that’s bursting with flavor and sure to impress? Look no further than these irresistible Blueberry Scones! With their tender, buttery crumb and juicy bursts of fresh blueberries, these scones are the ultimate morning indulgence. Whether enjoyed with a cup of coffee or tea or served as a special brunch treat, these scones are guaranteed to brighten your day. Join us as we dive into the delightful world of homemade scones and discover just how easy it is to create bakery-worthy treats in your own kitchen.
Ingredients:
Produce:
- 1 cup Fresh blueberries
Refrigerated:
- 1 Large egg
Baking & Spices:
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1/4 cup Packed brown sugar
- 1/4 tsp Salt
Dairy:
- 1/4 cup Unsalted butter, cold and cubed
- 3/4 cup Half-and-half cream
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Blueberries: Rinse the fresh blueberries and pat them dry with a paper towel. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, packed brown sugar, and salt until well combined.
- Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs and the butter is evenly distributed.
- Add Wet Ingredients: In a separate bowl, lightly beat the large egg. Pour the half-and-half cream into the beaten egg and whisk until combined.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the egg and cream mixture. Use a fork or spatula to gently stir until the dough just comes together.
- Fold in Blueberries: Gently fold the fresh blueberries into the dough until evenly distributed. Be careful not to overmix, as this can cause the blueberries to burst and the dough to become tough.
- Shape and Cut Scones: Turn the dough out onto a lightly floured surface and pat it into a circle or rectangle, about 1 inch thick. Use a sharp knife or a bench scraper to cut the dough into 8 wedges or squares.
- Bake: Place the scones onto the prepared baking sheet, leaving space between each one. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
- Cool and Enjoy: Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy warm or at room temperature, plain or with a dollop of clotted cream and a drizzle of honey.
Cook Notes and Variations:
- Glaze or Drizzle: For an extra touch of sweetness, you can drizzle the cooled scones with a simple glaze made from powdered sugar and milk or lemon juice. Alternatively, brush the tops of the scones with melted butter and sprinkle with coarse sugar before baking for a crunchy finish.
- Lemon Blueberry Scones: Add a burst of citrus flavor to your scones by incorporating lemon zest into the dough along with the blueberries. You can also add a splash of lemon extract or lemon juice to the wet ingredients for an extra zing.
- Nutty Variation: For added texture and flavor, stir in a handful of chopped nuts such as almonds, pecans, or walnuts into the dough before folding in the blueberries.
FAQs (Frequently Asked Questions):
Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries in this recipe. Keep in mind that frozen berries may release more moisture into the dough, resulting in a slightly softer texture. Be sure to fold them into the dough gently to prevent excessive bleeding.
Q: Can I make these scones ahead of time? A: Yes, you can prepare the scone dough in advance and store it in the refrigerator overnight. Simply shape and cut the dough as directed, then cover and refrigerate until ready to bake. Allow the scones to come to room temperature before baking.
Q: How should I store leftover scones? A: Leftover scones can be stored in an airtight container at room temperature for up to 2 days. To maintain freshness, you can also freeze the cooled scones in a freezer-safe bag or container for up to 1 month. Thaw at room temperature before serving.
Q: Can I make these scones keto-friendly or low-carb? A: Yes, you can make a keto or low-carb version of these scones by substituting almond flour or a combination of almond flour and coconut flour for the all-purpose flour. You can also use a sugar-free sweetener such as erythritol or monk fruit sweetener in place of the brown sugar.
With their tender crumb, juicy bursts of fresh blueberries, and buttery flavor, these homemade Blueberry Scones are sure to become a favorite in your breakfast rotation. Whether enjoyed as a leisurely weekend treat or a special addition to your brunch table, these scones are a delightful way to start the day. So roll up your sleeves, gather your ingredients, and get ready to bake up a batch of these irresistible scones that are bound to impress even the most discerning palates.
