Blueberry Scones
A classic breakfast pastry! Fresh and full of flavor.
Servings 8 servings
Cost $8
Ingredients
- 4 Cups All Purpose Flour
- 1/4 Cup Granulated Sugar
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Kosher Salt
- 3/4 Cup Cold Butter Cut Into Small Slices
- 3/4 Cups Buttermilk
- 3/4 Cups Heavy Cream
- 1 Large Egg
- 8 oz Fresh Blueberries or 1 1/2 cups Frozen Blueberries
- 1/4 Cup Heavy Cream
- 1/4 Cup Granulated Sugar
Instructions
- Mix all dry ingredients in a large bowl
- Add in cubed butter and cut into dry ingredients until small pea size clumps form.
- In a separate bowl whisk together buttermilk, 3/4 heavy cream, and egg.
- Make a well in your dry ingredients and pour in milk mixture into the center.
- Using a fork gently mix together. Do not over mix.
- Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.
- Sprinkle blueberries over half the dough and fold it in half.
- Roll out into a circle about 6 inches wide.
- Fold dough in half and then half again.
- Roll out into a circle about 1 1/2 inches thick.
- Using a knife or pizza cutter, cut dough into 8 wedges.
- Place onto a lightly greased baking sheet.
- Brush each scone with a little heavy cream and sprinkle with sugar.
- Bake at 425 for 15-18 minutes or until lightly golden brown.
- Cool 5 minutes before serving.