Description
Ina Garten’s blueberry scones bring classic British charm to morning breakfast tables with delicate, buttery layers studded with fresh berries. Crumbly, golden edges and a tender interior promise a delightful companion to your morning coffee or afternoon tea.
Ingredients
Scale
Base Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (170g / 6 ounces) fresh or frozen blueberries
- ½ cup (113g) cold unsalted butter, cubed
Dry Seasonings and Enhancers:
- ⅓ cup (66g) granulated sugar, plus more for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 lemon zest
Wet Ingredients:
- ¾ cup (180 milliliters) heavy cream
- 1 large egg
Instructions
- Thoroughly mix the flour, granulated sugar, baking powder, and salt in a spacious mixing bowl, ensuring even distribution of dry ingredients.
- Introduce cold, diced butter into the flour mixture. Delicately break down the butter using a pastry cutter or fingertips until the texture resembles coarse, sandy crumbs.
- Gently fold the fresh blueberries and vibrant lemon zest into the crumbly mixture, distributing them evenly throughout.
- In a separate vessel, vigorously whisk the heavy cream and egg until well combined. Carefully pour this liquid mixture over the flour-butter blend, stirring minimally until the dough just comes together, maintaining a slightly rough, uneven consistency.
- Transfer the dough onto a lightly dusted work surface. Tenderly manipulate the dough with a few gentle kneads, shaping it into a symmetrical 8-inch (20.32 centimeters) circular disk.
- Slice the circular dough into 8 uniform triangular wedges using a sharp knife or pastry cutter.
- Carefully position the wedges on a parchment-lined or silicone-mat-covered baking sheet, then place in the freezer for a precise 20-minute chilling period.
- Simultaneously, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius), allowing it to reach the optimal temperature.
- Relocate the chilled scones to a larger baking sheet, spacing them approximately 2 inches (5.08 centimeters) apart. Delicately brush the tops with additional cream and sprinkle with a light dusting of granulated sugar.
- Bake the scones for 20 to 25 minutes, monitoring until they develop a light golden-brown hue on top and around the edges. Allow the scones to cool for a minimum of 10 minutes before serving to enhance their texture and flavor.
Notes
- Use cold butter straight from the fridge to create those dreamy, flaky layers that melt in your mouth.
- When working with the dough, treat it like a delicate dance partner – gentle touches prevent tough, chewy results.
- Frozen blueberries are a secret weapon; toss them in while still frozen to lock in their vibrant color and prevent bleeding.
- Measuring flour is crucial – stir, spoon, and level to ensure your scones turn out perfectly light and tender.
- Press your cutting tool straight down without twisting to help those beautiful scones rise beautifully.
- Keep your freshly baked treats moist by storing them in an airtight container with a paper towel for up to three days.
- Choose cream over milk to guarantee a rich, tender crumb that’ll make everyone swoon.
- Shape the dough with a soft touch, barely patting it into place to maintain that delicate, crumbly texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg