These blueberry scones are buttery, and moist with a rich vanilla flavor. They are slightly crispy on the outside and soft in the center and bursting with blueberries.
Toss 1 cup blueberries with 1 Tablespoon flour gently. Make sure blueberries are completely dry (not at all wet). Set aside.
Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
In a large bowl combine flour, sugar, baking powder and sea salt.
Grate the frozen butter into the dry mixture and stir to combine. (Or cut in cold butter with a pastry cutter or fork).
Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle.
Turn dough out onto a well-floured surface (or pastry slab).
Carefully add the blueberries as you form the dough, trying not to crush them.
Form the dough into a round circle about 8-9” in diameter.
Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. (See video).
Carefully separate the blueberry scones and spread them out evenly on the prepared baking sheet.
Lightly brush the top of the dough with half and half, sprinkle with raw sugar and gently press it into the top of the scones.
Bake in the preheated oven for 15-18 minutes, or until the scones look set and are lightly golden brown
Remove from the oven and transfer scones to a wire rack to cool completely, or serve slightly warm.
Video
Notes
Ingredient Substitution Notes
All-purpose flour. I have only tried this recipe with all-purpose flour, if you want to make gluten-free scones, I suggest using a 1:1 all-purpose gluten-free baking flour
Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen or cold butter to make these scones – so be sure to put a stick in the freezer or fridge.
Half and Half. Heavy cream and whole milk are both good substitutes for half and half.
Vanilla extract. For different flavors, substitute ½ tsp vanilla extract for different extracts (almond, lemon etc.)
Blueberries. I suggest using fresh blueberries for the best results. Make sure they are rinsed and completely dry.
Raw sugar. this is optional, but recommend for a sweet crunchy top.
How to use frozen blueberries:Thaw the frozen blueberries in a colander and let any excess juices run off. Then get them as dry as possible before tossing them with flour and mixing them into the scones. They are more likely to bleed blue/purple into the scones than fresh blueberries.Store/FreezeStore leftover blueberry scones in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months.