Blueberry Scones for Tea Time
For those who know me, it’s no secret that I’m crazy about anything with blueberries. But let me tell you, if there’s one thing I can never say no to, it’s blueberry scones. If you’re reading this and thinking, “Eh, scones are usually dry,” then you haven’t tried these ones. They’re seriously amazing and so moist. They’re not overly sweet, which means you can totally slather on more jam when you have them with your tea.
Let me give you the story behind these scones. Imagine this: it’s a lazy Sunday morning, and I wake up with an unexpected -or expected- craving for a good scone. Lucky me, there’s this British place on my route to the gym that’s known for their scones. So I figure, cool, I’ll just pop in, grab one, and keep on with my day. But you know, if this whole story taught me anything about life, it’s that things don’t always pan out as planned – you’ve gotta put in some elbow grease for what you want, haha.
Fast forward to the British place – I’m all geared up for my scone fix, only to find out that on weekends, they’re not selling scones to-go. Suddenly, my world gets a little wonky – now what’s the game plan? I hit the gym, but truth be told, it’s not hitting the spot. There’s this missing puzzle piece in my day. So, on my way back home, I make a stop at the grocery store, determined as ever to make my own batch of scones. And that is the tale behind the snapshot.
Now, let’s circle back to this recipe. It’s actually quite easy, but brace yourself to get your hands in the mix. You can switch blueberries for whatever you’re in the mood for: chocolate chips, ham and cheese, or even leave them plain. Personally, I enjoy these scones with a nice cup of tea and a generous spread of homemade jam (Thanks Mamy) on top.
Bon appétit!
Blueberry Scones
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 + 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 110 gr butter frozen!!! very important
- 1/2 cup heavy cream
- 1 egg
- 1 + 1/2 tsp vanilla extract
- 140 gr blueberries frozen or fresh
Instructions
- Whisk flour, sugar, baking powder, cinnamon & salt together. Add grated butter (grate it with a cheese grater) and combine with your hands until the mixture becomes sandy. Put into the freezer while you mix wet ingredients.
- In another bowl, whisk the heavy cream, the egg and vanilla extract together. Add it to the flour mixture. Add the blueberries and mix again with your hands.
- Pour onto the counter, and dough into a ball. Press it into a large disc and with a knife cut it into 8 wedges.
- Place scones on a plate and put them in the fridge for a good 30 minutes.
- Preheat oven to 200c.
- Bake for 20-25 minutes. Or until golden brown.
- Go make yourself some tea, and practice your British accent.
- c'est prêt!