As the chill lingers in the air this March, there’s nothing quite as comforting as a warm, freshly baked treat to brighten your day. This week’s The Featured Table recipe brings you blueberry scones—a simple yet delicious delight that pairs perfectly with a steaming cup of coffee in the morning or your favorite warm beverage in the afternoon. Whether dusted with coarse sugar, topped with a luscious vanilla icing, or enhanced with a tangy lemon drizzle, these scones are sure to satisfy your cozy cravings.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus extra for dusting hands and work surface
- 1/2 cup (100g) granulated sugar plus extra for sprinkling the tops before baking
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup (120ml) heavy cream (plus 2 tablespoons for brushing)
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh or frozen blueberries (if frozen, do not thaw)
- For topping: coarse sugar and your choice of vanilla or lemon icing
Step-by-Step Instructions
- Preheat & Prepare:
Preheat your oven to 400°F (204°C). Lightly dust your work surface with flour. - Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt. - Cut in the Butter:
Add the 10 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. - Combine the Wet Ingredients:
In a separate bowl, whisk together 1/2 cup of heavy cream, the egg, and the vanilla extract. - Bring it All Together:
Drizzle the wet ingredients over the dry mixture. Gently fold in the blueberries, mixing just until everything is moistened. The dough should appear slightly sticky; if it feels too sticky, dust your hands with a little extra flour. Conversely, if it seems dry, add an extra 1–2 tablespoons of heavy cream. - Shape the Dough:
Transfer the dough onto your floured work surface and, using your floured hands, shape it into a rough ball. Pat the dough into an 8-inch disc. Using a sharp knife or bench scraper, cut the disc into 8 wedges. - Chill for Texture:
Brush the scones lightly with the remaining heavy cream and, if desired, sprinkle some coarse sugar on top for extra crunch. Arrange the scones on a plate or a lined baking sheet and refrigerate for at least 15 minutes. This step helps the dough relax and ensures a better rise during baking. - Bake to Golden Perfection:
After chilling, arrange the scones 2–3 inches apart on a baking sheet lined with parchment paper or a silicone mat. Sprinkle with granulated or coarse sugar to cover the tops. Bake for 22–25 minutes until the edges are golden and the tops are lightly browned. - Finish with a Tasty Topping:
Allow the scones to cool for a few minutes. Then, drizzle with your favorite icing—whether it’s a smooth vanilla glaze or a tangy lemon icing—or simply enjoy them with an extra dusting of coarse sugar.
Serving & Storage Tips
Enjoy these blueberry scones warm from the oven alongside a hot cup of coffee or tea for a truly cozy experience. Leftover scones (iced or plain) can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat them in a low oven to revive their fresh-from-the-oven warmth.
