During the spring and summer months my family and I visit this great pick your own blueberry farm. They truly have some of the best blueberries. My son usually can eat his body weight in blueberries while picking them. I am surprised he even puts them in the bucket.
Blueberry Scones
Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. If using your hands remember the heat from your hands will warm up the butter.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix together until everything appears moistened. Fold blueberries into dough, be careful not to over work the dough. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream.
Pour onto the counter and, with floured hands, work dough into an 8-inch disk as best you can. Using a sharp knife cut into 8 triangles. Place scones on a lined baking sheet, arrange scones 2-3 inches apart on the prepared baking sheet. Refrigerate for at least 15 minutes
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
Preheat oven to 400°F (204°C). Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
Blueberry Scones
Ingredients
Instructions
NOTES:
Freeze After Baking: Freeze the baked and cooled scones before topping with icing. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
