Description
Ina Garten’s elegant blueberry scones combine rich butter and sweet berries in a classic British-style pastry. Delicate crumbs and golden edges make these scones perfect for morning breakfast or afternoon tea companions.
Ingredients
Scale
- 2 cups / 250 g all-purpose flour
- ½ cup / 100 g granulated sugar
- 1 heaping cup / 140 g fresh or frozen blueberries
- 2 ½ tsps baking powder
- ½ cup / 8 tbsps / 113 g unsalted butter, frozen
- ½ cup / 120 ml heavy cream
- 1 large egg
- 2 tbsps heavy cream (for brushing)
- 1 tsp ground cinnamon
- 1 ½ tsps pure vanilla extract
- ½ tsp salt
- Optional topping: coarse sugar
- Optional topping: vanilla icing
Instructions
- Dry Mixture Preparation: Sift flour, sugar, baking powder, cinnamon, and salt into a spacious mixing bowl. Grate frozen butter directly into the dry ingredients, blending with a pastry blender until the texture resembles coarse, pebble-like crumbs.
- Liquid Component Integration: Whisk heavy cream, egg, and vanilla extract in a separate vessel. Gently fold this liquid mixture into the chilled flour-butter blend, incorporating blueberries with minimal stirring to prevent dough overworking.
- Dough Shaping: Transfer the shaggy mixture onto a floured surface, using floured hands to form a cohesive round. Adjust consistency by adding flour or cream as needed, then flatten into a 20-centimeter circular shape and divide into 8 triangular wedges.
- Chilling and Preparation: Place raw scones on a parchment-lined baking sheet, refrigerate for 15 minutes to stabilize structure. Preheat oven to 204 degrees Celsius, ensuring optimal rack positioning.
- Baking and Finishing: Arrange scones with ample spacing, brush tops with cream, and optionally dust with coarse sugar. Bake for 22-25 minutes until edges turn golden-brown and surface develops a light, appetizing coloration. Cool briefly before optional vanilla glaze drizzle.
Notes
- Chill Butter Strategically: Freeze and grate butter directly into dry ingredients for flakier, more tender scone texture.
- Handle Dough Minimally: Avoid overmixing to prevent tough, dense scones; fold ingredients gently and sparingly.
- Refrigerate Before Baking: Cold dough helps scones maintain shape and creates better rise during baking process.
- Control Moisture Carefully: Adjust flour or cream slightly to achieve perfect dough consistency – not too sticky or dry.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg