Indulge your senses with the delightful aroma of freshly baked Cape Cod Blueberry Scones, a quintessential treat that captures the essence of summer in every bite! These scrumptious scones are not just a breakfast staple; they make for the perfect afternoon snack or a sweet addition to your brunch spread. With a golden crust and a soft, buttery interior bursting with juicy blueberries, you'll want to savor every crumb. Ready to impress your family and friends with a homemade delight that’s as easy as pie? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Using a pastry cutter or two forks, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredient mixture and gently fold together using a spatula until just combined. Be careful not to overmix.
- Carefully fold in the fresh blueberries, taking care not to crush them while distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface and gently shape into a round disk about 1-inch thick.
- Using a sharp knife, cut the disk into 8 equal wedges, similar to cutting a pizza.
- Carefully transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
- Optional: Brush the tops of the scones with additional heavy cream and sprinkle with coarse sugar for extra texture and shine.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally drizzled with a light glaze or served with clotted cream and additional fresh blueberries.
Tips
- Use Cold Ingredients: Ensure your butter and cream are cold to achieve that flaky texture. This helps create steam as the scones bake, resulting in a light and airy pastry.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough scones, so be gentle!
- Fresh Blueberries: For the best flavor, use fresh blueberries. If using frozen, do not thaw them, as this can make the dough too wet.
- Uniform Size: When cutting your scones, try to keep the wedges uniform in size to ensure even baking.
- Optional Glaze: For an extra touch of sweetness, consider drizzling a simple glaze made from powdered sugar and milk over the cooled scones.
- Serve Warm: These scones are best enjoyed warm. If you have leftovers, reheat them in the oven for a few minutes to restore their fresh-baked goodness.
- Experiment with Flavors: Feel free to add a hint of lemon zest or swap blueberries for other berries like raspberries or cranberries for a delightful twist!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 70mg
