barefoot contessa blueberry scones (Printable Recipe Version)
Layers of flaky dough stuffed with plenty of blueberries. These warm scones go great with a mug of coffee or tea.
# Ingredients You’ll Need:
→ Scone Dough
01 -
4 cups plus 1 tablespoon all-purpose flour, extra for dusting
02 -
2 tablespoons baking powder
03 -
3/4 cup frozen wild blueberries
04 -
6 tablespoons granulated sugar, plus a bit more for sprinkling
05 -
3/4 pound cold unsalted butter, cut up in cubes
06 -
2 teaspoons sea salt
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1 teaspoon vanilla extract
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1/2 teaspoon of fresh lemon zest
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4 large eggs, lightly whisked
10 -
1 cup heavy cream, cold
→ Egg Wash
11 -
1 egg mixed up with 2 tablespoons milk
# Steps to Make It:
01 -
Once baked, let those scones chill on a wire rack just a bit. Dig in while they're still toasty since they're at their best when fresh out of the oven.
02 -
Pop the tray into your hot oven and bake for around 20 minutes. You'll know they're ready when you see golden tops and a skewer poked in the center comes out clean.
03 -
Give each scone top a brush of the egg wash, then toss a sprinkle of sugar over them. This trick gives a sweet crunch and a shiny look.
04 -
Shape the dough into a rectangle about 1 inch thick on a floured surface. Slice into wedges or use a cutter to make rounds. Lay them out on your lined tray.
05 -
Pour your wet mix into the dry, stir everything just till combined, and throw in those blueberries at the end. Soft, gentle mixing keeps the scones super tender!
06 -
In a separate bowl, stir heavy cream, eggs, lemon zest, and vanilla together until you can't tell them apart. Doing this on the side makes those scones extra fluffy.
07 -
Chuck the chilled butter chunks into the flour blend. Use your fingertips or a cutter and rub it in until the mix looks chunky. Leave some little bits of butter showing for the flakiest results!
08 -
In a big bowl, toss together flour, sugar, baking powder, and salt. Break up any clumps so everything rises evenly later.
09 -
Crank your oven to 400°F, then put down some parchment on a baking sheet. This gets you the best golden scone crust ever.
# Extra Information:
01 -
Chilled butter and cream are your secret weapons for scones that flake apart.
02 -
If you mix too much, your scones get dense fast, so keep it easy.
03 -
Frozen blueberries keep the dough from turning purple. Freeze fresh ones if you have to!
04 -
They taste best straight from the oven while they’re piping hot.
05 -
Change up baking time for smaller or bigger scones to get the timing just right.