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.
Blueberry Scones RecipePrint Recipe
- Dough Ingredients
- 240 grams of all-purpose flour
- 10 grams of baking powder
- A pinch of salt
- 50 grams of brown sugar
- 50 grams of butter
- 100 ml of whole milk
- 3 tablespoons of cream
- Filling Ingredients
- 150 grams of fresh blueberries
- Glazing Ingredients
- 1 egg yolk
- 2 tablespoons of whole milk
- Preheat the oven to 180 degrees.
- 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.