I love blueberry scones because they are tender but not like a sweet bun (in fact, they are crisp on the outside, moist, tender, and flakey on the inside) and sweet but not cloying like, for example, a croissant or a doughnut.
I’ve never made scones at home before, so I needed to do previous research. And then I realized that British-style scones (originally came from Scotland) are very different from the American ones.
These blueberry scones are slightly flaky and crumbly but fluffy, softly sweet, light (in texture and flavour) and rich. And they are delicious for breakfast, afternoon tea or as a snack.
Special Blueberry Scones Recipe
These blueberry scones are my go-to breakfast treats. These are so filling for a light breakfast!
Ingredients
Dough Ingredients
- 240 grams all-purpose flour
- 10 grams baking powder
- 1 pinch salt
- 50 grams brown sugar
- 50 grams butter
- 100 ml whole milk
- 3 tablespoons cream
Filling Ingredients
- 150 grams blueberries
Glazing Ingredients
- 1 medium egg yolk
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 180 degrees Celsius.
- Make your self-rising flour by adding baking powder and a pinch of salt in a large bowl. Add the sugar to the mix and combine until just incorporated.
- Add small pieces of cold butter into the flour as quickly as possible and combine with your fingers.
- Gradually add milk and then the cream.
- Knead the dough until the ingredients are well combined and roll it into a thick layer.
- Wash blueberries, put them into the dough’s half part, and cover them with the other half part.
- Cut the dough into 8 circles using a glass. Place scones on a baking sheet.
- Bake for 15 minutes or until golden brown.
Nutrition
Calories: 203kcalCarbohydrates: 33gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 39mgSodium: 209mgPotassium: 79mgFiber: 1gSugar: 9gVitamin A: 201IUVitamin C: 2mgCalcium: 147mgIron: 2mg
We’d love to know if you enjoyed this recipefeel free to let us know in the comments!
