Ingredients for Blueberry Breakfast Scones
- All Purpose Flour
- Caster Sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Unsalted Butter
- Eggs
- Heavy Cream
- Fresh Blueberries
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How to Make Blueberry Breakfast Scones
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a food processor, pulse together 2 cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt until well combined.
- Add 1 cup (2 sticks) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs. There will still be some lumps of butter.
- Gently fold in 1 ½ cups fresh blueberries with a spatula or your hands, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 6x6 inch square.
- Cut the pastry into quarters, then cut each quarter in half to create 8 scones.
- Place the scones onto the prepared baking sheet.
- In a small bowl, whisk together 1 large egg and 1 tablespoon milk. Brush the tops of the scones with the egg wash.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- Serve warm with butter, jam, or clotted cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
51g
Carbs
9g
