Indulge your taste buds with the delightful aroma of freshly baked Blueberry Scones with a heavenly crumble topping! Perfect for breakfast, brunch, or an afternoon treat, these scones are bursting with juicy blueberries and topped with a crunchy, buttery layer that will have everyone coming back for more. Imagine biting into a warm scone, the sweetness of blueberries melting in your mouth, and that satisfying crunch of crumble—sounds tempting, right? Get ready to impress your family and friends with this easy-to-follow recipe that guarantees bakery-quality results right in your own kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream
- 1 cup fresh blueberries
- 1/4 cup brown sugar (for topping)
- 1/4 cup flour (for topping)
- 1/4 teaspoon cinnamon (for topping)
- 2 tablespoons butter, melted (for topping)
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Using a pastry cutter or cold fingers, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the heavy cream, mixing until just combined. Be careful not to overmix the dough.
- Carefully fold in fresh blueberries, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto a lightly floured surface and gently pat into a round disk approximately 1-inch thick.
- For the crumble topping, mix brown sugar, flour, and cinnamon in a small bowl. Drizzle melted butter over the mixture and stir until it forms small, loose crumbs.
- Cut the dough into 8 equal wedges and transfer to the prepared baking sheet, leaving space between each scone.
- Sprinkle the prepared crumble topping generously over each scone, covering the surface evenly.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the crumble topping is crisp.
- Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Optional: dust with powdered sugar before serving.
Tips
- Use Cold Ingredients: For the flakiest scones, ensure your butter and heavy cream are cold. This helps create those delightful layers as they bake.
- Don’t Overmix: When combining the dough, mix until just combined. Overmixing can lead to tough scones, so be gentle when folding in the blueberries.
- Chill the Dough: If you have time, refrigerate the dough for about 15 minutes before baking. This helps the scones maintain their shape and enhances the texture.
- Fresh Blueberries: For the best flavor, use fresh blueberries. If using frozen, do not thaw them beforehand to prevent the dough from becoming too wet.
- Experiment with Flavors: Feel free to add a pinch of lemon zest or a splash of vanilla extract to the dough for an extra layer of flavor.
- Check for Doneness: Keep an eye on your scones as they bake. They should be golden brown around the edges and firm to the touch when done.
- Serve Warm: These scones are best enjoyed warm, straight from the oven. Pair them with a pat of butter or a dollop of clotted cream for a truly indulgent experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: 11g
Cholesterol: 50mg
