A good basic blueberry scone recipe — yummy!
Ingredients
- all-purpose flour: 2 cups
- packed brown sugar: 0.25 cup
- baking powder: 1 Tbsp
- salt: 0.25 tsp
- chilled unsalted butter: 0.25 cup (cut into pieces)
- blueberries: 1 cup (fresh)
- half-and-half cream: 0.75 cup
- egg: 1 piece
Metric Conversion
Stages of cooking
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Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
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Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine. Dotdash Meredith Food Studios
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Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form. Dotdash Meredith Food Studios
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Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round. Dotdash Meredith Food Studios
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Transfer to an ungreased baking sheet and cut each round into 6 wedges. Dotdash Meredith Food Studios
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Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm. Dotdash Meredith Food Studios
