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Blueberry Cream Scones

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
12 servings
Breakfast Brunch
Blueberry Cream Scones
Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chilled unsalted butter, cut into pieces
  • 1 cup fresh blueberries
  • 3/4 cup half-and-half cream
  • 1 large egg
Instructions
1
Collect and prepare all necessary ingredients before commencing the recipe process.
2
Preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius, if using a different temperature scale).
3
In a mixing vessel, combine the flour, brown sugar, baking powder, and salt. Utilize two knives or a pastry blender to incorporate cold butter into the mixture until it resembles a coarse, uneven texture.
4
Introduce the blueberries to the bowl and gently mix them with the dry ingredients until they are evenly distributed.
5
In a separate container, whisk together the cream and egg until they form a harmonious union. Gradually pour this mixture into the dry ingredients, stirring with a rubber spatula until a cohesive dough begins to take shape.
6
Transfer this mixture to a lightly dusted surface and knead it just until it comes together in a unified mass, approximately 3 or 4 times. Be cautious not to overwork the dough during this process.
7
Divide the dough into two equal portions, then shape each portion into a 6-inch round disk.
8
Transfer these disks to an ungreased baking sheet and cut each into 6 wedges, utilizing a sharp cutting instrument.
9
Place the prepared pastry on a preheated baking sheet and bake in the oven until it reaches a light golden brown color, approximately 20 minutes. Serve warm