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Tender, flaky sweet pastries with fresh blueberries, perfect for brunch or snacks, topped with sparkling sugar and a light glaze.

Ingredients

Scale
  • 2 cups all-purpose flour (plus 1 tbsp for tossing berries)
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted cold butter, cubed
  • 1 large egg
  • 1/2 cup milk
  • 1 cup fresh blueberries (or thawed and drained frozen blueberries)
  • heavy cream or milk for brushing (about 2 tbsp)
  • sparkling white sugar for sprinkling
  • 1/2 cup powdered sugar (for glaze)
  • 1 tbsp milk (for glaze)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut cold unsalted butter into small cubes and keep chilled.
  3. In a food processor fitted with blade, combine all-purpose flour, granulated sugar, baking powder, and salt. Add cold cubed butter and pulse until mixture resembles pea-sized crumbs. Alternatively, use a pastry cutter or box grater.
  4. Add milk and egg to the mixture and pulse or briefly mix just until a crumbly dough forms; avoid overmixing.
  5. If using frozen blueberries, thaw and drain them well. Toss fresh or thawed blueberries with 1 tablespoon flour to prevent bleeding and sinking.
  6. Gently fold the blueberries into the dough by hand until just combined.
  7. Transfer dough to a floured surface and shape into a round disc.
  8. Cut the disc into 8 even wedges.
  9. Place wedges on a parchment-lined baking sheet, leaving space between.
  10. Brush tops with heavy cream or milk and sprinkle generously with sparkling sugar.
  11. Bake for 15-20 minutes or until golden brown.
  12. While baking, whisk powdered sugar and milk to make a smooth glaze and set aside.
  13. After baking, let scones cool slightly, then drizzle glaze over the tops.

Notes

Keep butter very cold and cut into small cubes to ensure flaky texture., Measure flour carefully to avoid dense scones; spoon and level flour or weigh it., Do not overmix dough once wet ingredients and berries are added to maintain tenderness., Thaw and drain frozen berries well to avoid soggy dough and blueberry color bleeding., Brush tops with heavy cream for richer browning; milk gives a lighter golden color., Allow scones to cool before glazing to prevent glaze from sliding off., Reheat thawed or room temperature scones in a 325°F oven or toaster oven to maintain flaky texture., Scones can be stored in airtight container at room temperature up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://cozyovenkitchen.com/blueberry-scones/