Recipe: Perfect Rich Blueberry Scones

Rich Blueberry Scones. Add blueberries and toss to mix. Filled with fresh, juicy berries, these moist and buttery treats are thick, rich and perfect with a cup of coffee or tea! Blueberries are in season, and I love to bake with these juicy summer berries, which simply burst with flavor when added to rich scones.

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Blueberry scones are the perfect breakfast. You can have Rich Blueberry Scones using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rich Blueberry Scones

1. You need 3 1/3 cup of all-purpose flour.
2. Prepare 1/2 cup of plus 1 tablespoon sugar.
3. It's 2 tbsp of baking powder.
4. Prepare 1/2 tsp of salt.
5. It's 6 tbsp of cold butter, cut into pieces.
6. You need 1 cup of plus 1 tablespoon light cream.
7. You need 2 of large eggs, beaten.
8. Prepare 1 cup of blueberries, lightly floured.

Thick flaky buttery sweet biscuit dough tossed with fresh blueberries and topped off with a sweet powdered sugar. Consumers love pairing their coffee or tea with a sweet, flaky, dense treat. Scones are the perfect, versatile complement. Our dough comes in flavors to match for anyone's taste, including blueberry, cinnamon, cranberry orange, chocolate chunk and lemon.

Rich Blueberry Scones step by step

1. Preheat oven to 400°F. Grease large cookie sheet..
2. In a large bowl, mix flour, 1/2 cup sugar, baking powder and salt. With pastry blender or two knives, cut in butter until it looks like coarse crumbs..
3. In a small bowl, with fork, beat 1 cup of cream and eggs until blended. Make a well in center of flour mixture and pour in cream and eggs. Stir until combined. Add 1 cup blueberries and stir until combined..
4. Turn dough onto cookie sheet, dough will be sticky. With floured hands, pat dough into 9" round. Brush remaining 1 tablespoon of cream over dough and sprinkle with sugar. With floured knife, cut dough into 8 wedges. Do not separate..
5. Bake until golden brown, 15 to 20 minutes. Cool on cookie sheet 2 minutes, transfer to wire rack. Separate wedges and service warm..

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They're buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and creamy vanilla icing are the perfect finishing touches! Sift flour, sugar, baking powder, and salt into a large bowl.