Description
These Labor Day Blueberry Scones are a quintessential treat, perfect for celebrating the end of summer with their vibrant flavor and comforting texture. They’re surprisingly simple to make and are sure to become a beloved part of your holiday traditions.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
1 cup fresh blueberries (if using frozen, do not thaw)
1/2 cup heavy cream (plus 2 tablespoons for brushing)
1 large egg
1 teaspoon pure vanilla extract
Coarse turbinado sugar (for sprinkling)
Instructions
1. Warm your oven to 400F (200C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the very cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to quickly cut the butter into the flour until it looks like coarse crumbs with some pea-sized butter pieces.
4. Gently mix the fresh blueberries into the flour mixture to coat them.
5. In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and gently fold just until a shaggy dough forms. Do not overmix.
7. On a lightly floured surface, gently pat the dough into a 1-inch thick circle, about 8 inches across.
8. Cut the dough circle into 8 equal wedges.
9. Place the wedges onto the prepared baking sheet, leaving about 2 inches between them.
10. Brush the tops of the scones with the extra heavy cream and sprinkle with turbinado sugar.
11. Bake for 18 to 22 minutes, until puffed and golden brown.
12. Let cool on the baking sheet for 5 minutes, then move to a wire rack. Serve warm.
Notes
Keep Butter Cold: For the flakiest scones, ensure your butter is very cold when you cut it into the dry ingredients. This creates steam pockets during baking, leading to tender layers.
Don’t Overmix: Overmixing the dough will develop the gluten, making your scones tough instead of tender. Mix just until the ingredients come together.
Handle Gently: Treat the dough with a light hand, especially after adding the blueberries. Gentle handling preserves the delicate texture.
Cool Before Glazing: Make sure your scones are completely cool before applying the glaze. Applying glaze to warm scones can cause it to melt and soak in too much.
Watch for Doneness: Ovens vary, so rely on visual cues. The scones should be golden brown on top and along the edges, and a toothpick inserted into the center should come out clean.
- Prep Time: Approximately 30 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Cuisine: American