Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 3/4 cup (180ml) heavy cream, plus 1-2 tablespoons for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tablespoon granulated sugar (for sprinkling) - optional

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You can also use a food processor, pulsing until crumbly.
  4. Stir in the heavy cream and vanilla extract until just combined. Be careful not to overmix!
  5. Gently fold in the blueberries.
  6. Turn the dough out onto a lightly floured surface. Pat the dough into a 1-inch thick circle. Use a sharp knife or biscuit cutter to cut into 8 wedges.
  7. Place the scones onto the prepared baking sheet, leaving a little space between each. Brush the tops with heavy cream and sprinkle with sugar (if using).
  8. Bake for 18-20 minutes, or until the scones are golden brown on top.
  9. Transfer the scones to a wire rack to cool slightly before serving. Enjoy these easy blueberry scones!