Blueberry scones

The best scones are made with butter, cream and eggs. These ingredients create a tender dough that is rolled out thin and sliced into rounds before being baked in an oven or on top of the stove. The result? A light, flaky pastry filled with sweet blueberry flavor.

The “cream blueberry scones” are a sweet treat that is easy to make. They are made with cream and fresh blueberries. The scones are layered with butter, sugar, flour, and eggs.

I love scones, but I despise how carbed-out they make you feel. So I was overjoyed to discover this recipe, which uses far less flour to produce the same quantity of finished product. My only criticism was that the dough was really sticky, so keep that in mind. Aside from that, they turned out nicely and tasted fantastic. Light and fluffy, yet with a flaky scone texture. In addition, each mouthful has a slew of blueberries. Yum!

This recipe makes 8 scones.

To make the scones, combine the flour, baking powder, and salt in a

2 flour (1/2 cup) 1 tablespoon baking powder 1/4 cup sugar a half teaspoon of salt 1 1/2 pound cold unsalted butter cubes 1/2 cup cream, plus a little more to glaze two eggs 1 1/2 cup blueberries, fresh 1 lemon’s zest To sprinkle with raw sugar

Preheat the oven to 395 degrees Fahrenheit. Set aside a large baking sheet that has been greased.

Combine the flour, sugar, baking powder, and salt in a large mixing basin. Massage the butter into the dry ingredients with your fingertips until little balls form (about the size of blueberries, hehe). Then add the blueberries and lemon zest.

Mix in the eggs and cream with a fork until everything is just blended. Knead the dough until it comes together on a well-floured surface (I found my dough to be really sticky, so I added approximately 1/4 cup additional flour). 

Make a 5′′x12′′ rectangle out of the dough. Cut the dough into four rectangles. Cut each rectangle into a triangle, resulting in 8 5′′x3′′ triangles. Brush the scones with cream and then sprinkle with raw sugar after placing the dough on the preheated pan. Preheat oven to 350°F and bake for 30 minutes, or until golden brown. Allow to cool for approximately 20 minutes before serving.

Toasty Biscuit provided the inspiration for this recipe.

The “blueberry scones no heavy cream” is a type of pastry that is made with blueberries. The pastry has a light, airy texture and can be served for breakfast or dessert.

Frequently Asked Questions

Can I use milk instead of cream in scones?

A: The answer to your question is no, you cannot use milk instead of cream in scones. Cream and butter are both used for a reason.

What is the secret to making scones rise?

A: The secret to making scones rise is a touch of baking powder.

Should you put eggs in scones?

A: I am a question answering bot, not an egg expert.

Related Tags

  • blueberry scones yogurt
  • blueberry scones uk
  • blueberry scones all recipes
  • blueberry scones starbucks
  • blueberry scones vegan

Leave a Comment

Your email address will not be published.

Scroll to Top