Classic buttery breakfast treats (Print Version)
# Ingredients:
→ Scone Dough
01 -
3/4 pound unsalted butter, chilled and cut into small cubes
02 -
1 cup cold heavy whipping cream
03 -
4 large eggs, whisked lightly
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon lemon zest
06 -
4 cups + 1 tablespoon all-purpose flour, plus additional for dusting
07 -
6 tablespoons granulated sugar, with extra for sprinkling
08 -
2 tablespoons baking powder
09 -
2 teaspoons sea salt
10 -
3/4 cup frozen wild blueberries
→ Egg Wash
11 -
1 egg whisked with 2 tablespoons milk
# Instructions:
01 -
Heat up your oven to 400°F and line a baking sheet with parchment paper. This perfect temperature gives these scones that lovely golden crust we all want.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, and sea salt until well combined. Break up any lumps to make sure your scones rise evenly.
03 -
Add those cold butter cubes to your flour mixture. Using your fingers or a pastry cutter, work them in until you see coarse crumbs. Don't overdo it - those little butter bits make your scones flaky!
04 -
In another bowl, mix together the cream, eggs, vanilla, and lemon zest until they're well blended. This separate mixing step really helps get that fluffy texture.
05 -
Pour your wet mixture into the dry ingredients and stir gently just until combined. Fold in those frozen blueberries. Remember, minimal mixing means tender scones!
06 -
Dump the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut into triangles or use a cookie cutter for rounds, then place them on your baking sheet.
07 -
Brush the tops with egg wash for that beautiful shine, then sprinkle with a little extra sugar for a sweet crunch on top.
08 -
Bake about 20 minutes until they're golden brown and a toothpick comes out clean. Your kitchen will smell amazing when they're done!
09 -
Let the scones cool on a wire rack for a few minutes before serving. They're absolutely best while still warm!
# Notes:
01 -
Cold ingredients are crucial for flaky scones - always use chilled butter and cream.
02 -
Gentle mixing is key - overmixing leads to tough scones.
03 -
Frozen blueberries work best, but you can freeze fresh ones for an hour before using.
04 -
These scones are best enjoyed warm from the oven.
05 -
Adjust baking time if you make smaller or larger scones.