Flaky, crumbly and soooooo buttery….not without its challenges but really worth the effort. Blueberries are easy to come by here in Vancouver. So often when we make a run for groceries, we get them. Not necessarily because these are our favorites, but mostly because we never seem to be able to come to decision about what other fruits to buy! Blueberries are always a no-debate selection.
This was our second try actually. The first try by Akshita did not go that well since she forgot to let the blueberries dry out after they were rinsed. The moisture made the batter extremely soggy and rendered it unworkable. We put this one off for couple of weeks before giving it another shot. This time I thought I will try it instead of Akshita and as you guys can see, it came out really good. Awesome taste and right amount of flakiness from the butter. The thickness was a bit more than what I initially intended but I was worried too many blueberries would burst if I tried to make the scones thinner then it would have been a bloodbath!
One key thing to note is that the sweetness depends on the blueberries. Luckily the batch we got were pretty sweet, but in the off chance you end up getting a not-so-sweet batch, you could add some more sugar in the batter, at small increments and taste the batter. You can alternatively dust the scones with powdered sugar.
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- 2 cup All purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 2 tbsp Sugar
- 5 tbsp Unsalted butter, cold, cut in chunks
- 1 cup Blueberries
- 1 cup Heavy cream, plus some more for brushing
- Preheat the oven to 400 F
- Whisk together the flour, salt, baking powder and sugar.
- Cut cold butter into the flour until the mixture is unevenly crumbly with some of the butter remaining in larger pieces.
- Add in the bluberries and gently mix it in the flour. Be careful not to squish the blueberries as they might burst
- Make a well in the center and pour in the heavy cream.
- Fold in everything gently until everything is incorporated properly but do not overwork the dough.
- Place the dough on a well floured surface
- Press the dough into a 1.5 to 2 inch thick circle. Be careful as always not to be too rough as the blueberries might break
- Cut into 4 equal pieces
- Brush each piece lightly with heavy cream. This is to ensure the scones get a golden glaze when you bake them
- Place the scones on a baking tray lined with parchment paper or baking sheet
- Bake for around 15 to 20 minutes or untill the scones are beautifully golden brown
- Let the scones cool a bit before digging in
- Ensure the blueberries are left to dry or pat them dry before using. Any moisture on the outside can lead to a soggy batter and you end up where we did during our first try
- The butter needs to be cold, preferably stored in the refrigerator until its actually used
- While cutting butter into the flour if you don’t have the cutter we used, you can simply use a fork or two knives. Try not to use your hands but in the off chance you end up using your hands, make sure you are not letting the butter or dough come into contact with the palm as it might cause the butter to melt quickly.