Recipe Background
Blueberry scones made with frozen butter and fresh berry joy, perfect for family gatherings.
A cherished memory I have is making blueberry scones for the first time during a leisurely Sunday morning with my newfound in-laws. There’s something innately lovely about combining flour, sugar, and fragrant ground cinnamon in a comforting kitchen filled with the laughter of family. The cinnamon was my secret ingredient, a nod to my grandmother’s baking style, where no treat was ever left without a pinch of warmth. I distinctly remember using a box grater for frozen butter. This ingenious trick kept the butter cold until the dough was ready, a tip passed down to me through many generations of practical bakers.
The blueberries were a last-minute addition, sourced from a farmer's market trip the day before. They burst with sweetness, and I couldn’t help but smile seeing how they stained the dough a lovely purplish hue. As the scones baked, I shared stories with everyone gathered, delighting in brushing the wedges with extra cream for a golden crust and sprinkling a touch of coarse sugar for that perfect finishing crunch. The hardest part was perhaps letting them cool for a few minutes. We chatted over mugs of steaming tea while stealing glances at the oven, our excitement palpable over the delicious aroma wafting through the air.
By the time the scones were ready, I was confident they’d be a hit. All it took was one bite to know these scones were here to stay—a recipe transformed into an indelible family tradition, full of warmth and connection.
Ingredients
- 2 cups all-purpose flour plus more, to taste
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter frozen
- 1/2 cup heavy cream plus more, to taste
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 heaping cup fresh blueberries
- coarse sugar to taste, for topping
Directions
- Whisk 2 cups of the flour, the sugar, the baking powder, the cinnamon, and the salt together in a large bowl.
- Using a box grater, grate the frozen butter.
- Add the grated frozen butter to the flour mixture and combine using a pastry cutter or two forks until the mixture comes together in pea-sized crumbs. Try to keep the butter as cold as possible during this stage. Place the mixture in the refrigerator or freezer to firm the butter up if necessary.
- Whisk 1/2 cup of the heavy cream, the egg, and the vanilla extract together in a small bowl.
- Pour the wet ingredients mixture into the flour mixture, then add the blueberries, mixing together until a dough forms.
- Pour the dough onto the counter and form the dough into a ball. The dough will be sticky. If it's too sticky, add a little more of the extra flour. If it seems too dry, add a tablespoon or two more of the extra heavy cream.
- Flatten the ball down and cut it into 8 wedges with a sharp knife.
- Brush the dough wedges with the extra heavy cream and sprinkle with the coarse sugar.
- Place the scones on a plate or lined baking sheet and refrigerate for 15 minutes.
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Arrange the scones 2-3 inches apart on the prepared baking sheet.
- Bake until golden-brown around the edges and lightly browned on top, about 22-25 minutes.
- Remove the scones from the oven and allow them to cool, about 5 minutes.
- Serve warm.
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