Loaded with Blueberry Scones!

I’ve just recently become a scone person, but since I have, I had to find the perfect recipe.  This one makes moist and delicious scones and it is so versatile.

1 cup blueberries (or any fruit really)

2 cups flour

1/2 cup sugar, plus more for sprinkling

1 Tbsp baking powder

1/2 tsp salt

1/4 tsp cinnamon

6 Tbsp butter, chilled, cut into 1/4-inch pieces

1/2 cup plus 1 Tbsp light cream

1 tsp vanilla extract

Heat your oven to 425 degrees. If you don’t have a scone pan (see below), line a large baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Cut in the butter.  Add blueberries and toss gently with a fork to mix them in.  Add 1/2 cup of light cream and vanilla. Gently stir the dough until it forms a ball. Let the dough sit for 1 minute. Place dough on a floured surface and pat into an 8-in circle.  Transfer circle to baking sheet, cut into 8 equal wedges and separate them at least 1 inch.

Brush the tops of the scones with the remaining 1 Tbsp of light cream and sprinkle the surface with sugar (I like raw sugar for this). Bake for 18 minutes. The outside should be just starting to brown.  Don’t over cook them or they will get dry. Cool on a wire rack for about 20 more minutes and then gobble them up!

I also like to drizzle a little powdered sugar glaze on mine.  It makes them even sweeter.

Just a tip: Using a well-seasoned cast iron scone pan is part of the trick to making them turn out extra yummy!



One Response to “Loaded with Blueberry Scones!”

  1. Heather Says:

    I’m going to try these! Cranberry orange sound good!

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