Easy Blueberry Scones

These super easy blueberry scones come together in less than an hour for the
perfect brunch treat to impress

Servings: 8 scones

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Brunch Bread

American

baking Berries Scone

Instructions

1 In a large bowl whisk together the flour, sugar, baking powder, ground cinnamon,
salt, and vanillin (if you are using it).
2 Dice the cold butter into tiny cubes and add to the dry mix. Use your fingers to
massage the flour into the butter until you have a dry, yet crumbly mix.
3 In a bowl beat together the eggs and cream (and vanilla aroma/extract if you are
using it) and add it to the dry bowl. Use your hands or a spatula to mix
everything together until you have a homogenous mix. Add the blueberries and
gently mix them in taking care not to break them or squash them.
4 Flour a surface and turn the scone mix onto the floured area. Also flour your
hands and a rolling pin. Use your hands and the rolling pin to shape the mass
into a round disk about a cm (half inch) thick. Then use a knife or a bench
scraper to divide the dough into 8 even pieces.
5 Move the wedges to a lined baking tray and gently brush with heavy cream. You
can also sprinkle more sugar over for a sweet crust. Place the tray in the
fridge to chill for 10 minutes.
6 Preheat your oven to 200C or 400F and put the tray inside. Bake for 20 minutes
or until the top is golden brown.
7 Place the baked scones on a rack to cool. When they are cool you can drizzle
over the glaze
8 In a bowl whisk together the sugar and lemon juice. Start adding the liquid a
little at a time so you don't overdo it.