| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 12 scones |
Ingredients
- 1/4 cup (4 tablespoons) unsalted butter, cold and cut in pats
- 1 3/4 cup all-purpose flour, plus more if necessary and for dusting
- 1/8 cup granulated sugar
- 1/8 cup light brown sugar
- 1 tablespoon baking powder
- Pinch kosher salt
- 1 cup fresh blueberries, rinsed and dried
- 1/2 cup half-and-half
- 1/4 cup heavy cream
- 1 large egg, beaten
Instructions
- Preheat the oven to 350 degrees F and on low fan speed, if using a convection oven.
- By hand in a large bowl, blend the butter pats with the flour, granulated sugar, brown sugar, baking powder and salt until the butter has been combined. Add the blueberries and mix well, being careful not to crush all the berries.
- In second bowl with a whisk, blend the half-and-half, cream and egg. Stir in the flour mixture and mix until the dough comes together. This is our scone dough. If the blueberries are very juicy and the dough is still quite sticky, add an additional 2 to 3 tablespoons flour and mix briefly to bring the dough together.
- Remove the scone dough from the bowl and gently knead on a floured counter, rolling 5 to 6 times, ensuring not to overblend; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie sheet and bake until the tops are slightly browned, 15 to 20 minutes. Remove from the oven and transfer the scones to a serving platter.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 158 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 114 mg |
Reviews
Bravo, Robert! Excellent scones. Especially good with clotted cream and blueberry jam! These are going to become a regular addition to my Sunday mornings!
Robert, something is wrong in the amounts for this recipe.. I followed it exactly. The batter stuck to everything, the floured board, spoons, hands, bowls. I had to bake in one large loaf. Did not even slightly brown. Disappointed. I have made other scone recipes and they turned out fine.
these came out delicious! i used chocolate chips instead of blueberries. i needed to add extra flour cause my dough was way too sticky. Even after that, it was still too sticky to kneed on a board, so i just used an ice cream scooper. they still came out great.
I thought this recipe was good I suggest maybe adding 1/2 tablespoon of orange zest and about two extra tablespoons of butter.