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Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, combine the heavy cream and vanilla extract. Pour this mixture into the dry ingredients.
- Gently fold in the blueberries, being careful not to burst them.
- Turn the dough out onto a lightly floured surface and knead gently just until it holds together, then pat it into a 1-inch thick round.
- Using a sharp knife or a biscuit cutter, cut out scones and place them on the prepared baking sheet.
- Brush the tops of the scones with additional cream, then sprinkle with sugar.
- Bake in the preheated oven for 18-20 minutes, or until golden brown on top.
- Allow to cool slightly on a wire rack before serving warm.
Chef’s Tips
- Ensure your butter is very cold for the flakiest texture.
- Feel free to substitute or mix in other fruits, like raspberries or chopped strawberries.
- Serve these scones with clotted cream and fresh jam for an extra special touch!
Nutrition (per serving)
Approximate calories: 210, protein: 3g, carbs: 28g, fat: 10g
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