blueberry scones.
note: the blueberry scone dough recipe is adapted from the master scones recipe by sally’s baking addiction. this recipe makes 8 scones
ingredients
blueberry scone dough
2 cups all-purpose flour (300g)
1/3 cup + 1 tbsp granulated sugar (~80g)
1/2 tsp kosher salt
2 1/2 tsps baking powder
1 stick (1/2 cup) unsalted butter (114g), frozen & cut into cubes
1/2 cup heavy cream (120g) + extra to brush scones
1 large egg
1 1/2 tsps vanilla extract
1 cup fresh or frozen blueberries (180g)
yogurt whipped cream
1/2 cup heavy cream (120g)
1/4 cup + 1 tbsp whole milk greek yogurt (~89g)
1 1/2 tbsps powdered sugar
pinch of kosher salt
dash of vanilla extract
optional topping: extra fresh blueberries
tools
paring knife
medium bowl
whisk
small bowl/cup
fork or wooden spoon
parchment paper
baking sheet and wire rack
pastry brush
medium bowl
hand mixer, stand mixer, or whisk
piping bag or plastic bag
steps
make the blueberry scone dough: whisk flour, sugar, salt, & baking powder together
in a separate bowl/cup, whisk heavy cream, egg, & vanilla extract. set aside
add frozen unsalted butter cubes into dry ingredients from step 1, then rub flour into butter cubes and smoosh butter cubes with your fingers until butter cubes are as small as peas
add wet ingredients from step 2, then stir with a fork/wooden spoon until combined into a shaggy dough. then gently knead dough in the bowl until dough comes together. form a rough circle and freeze dough in the bowl for about 20 minutes before shaping scones
divide dough into 8 pieces (each piece was about 100g). break each piece into smaller chunks and roughly combine to create a ball, repeat for the remaining pieces
place scones evenly on a parchment lined baking sheet. put them back in the freezer and freeze while preheating oven to 400F
once ready to bake, brush scones with heavy cream
bake scones for about 20-22 minutes in the oven until lightly browned. let cool completely
make the yogurt whipped cream: combine powdered sugar & greek yogurt, then whisk on medium until smooth, about 1 minute. add in heavy cream, salt, & vanilla extract. whisk on medium-high until medium-stiff peaks. do not overmix!
once scones are cool, pipe some yogurt whipped cream on top of scones. top with fresh blueberries and serve immediately
enjoy!
notes
to prep butter: cut cold butter into small cubes and freeze for about 15 minutes until very cold. keep butter in the freezer until you need it in step 3
if you are not planning on baking the scones right away, after freezing the scones in step 6, you can put the scones in a plastic zip bag and store in the freezer. when ready to bake, brush the scones with egg wash and bake for about 25-30 mins at 400F until lightly browned
the yogurt whipped cream is pretty tart. if you prefer it to be less tart, reduce amount of yogurt or add a bit more heavy cream. adjust to taste
