Barefoot Contessa Blueberry Scones (Printable Version)
Soft and crumbly blueberry scones with a golden crust. Great for slow mornings or with your cup of coffee.
# What You'll Need:
→ Scone Dough
01 -
4 cups plus 1 tablespoon all-purpose flour, and some extra for the counter
02 -
3/4 pound unsalted butter, cold and cut up
03 -
2 teaspoons sea salt
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6 tablespoons granulated sugar, and a bit more for sprinkling
05 -
3/4 cup frozen wild blueberries
06 -
1 cup cold heavy cream
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2 tablespoons baking powder
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1/2 teaspoon grated lemon peel
09 -
4 large eggs, whisked up just a little
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1 teaspoon vanilla extract
→ Egg Wash
11 -
1 egg beaten up with 2 tablespoons milk
# Steps to Follow:
01 -
Chop your cold butter into small chunks and pop it back in the fridge so it stays cold while you get things started.
02 -
Set your oven to 400°F. Line a baking sheet with some parchment so clean up is easy and they won’t stick.
03 -
Toss flour, salt, sugar, and baking powder in a big bowl. Give it a good stir to combine everything, and break up those sugar or flour clumps you spot.
04 -
Bring out the cold butter. Use your fingertips or a pastry cutter and mush it into the flour mix until the pieces are the size of small peas. Don’t spend too long on it, you want those floury-buttery bits for a flaky crumb.
05 -
Quickly mix together the eggs, cream, vanilla, and lemon zest in another bowl until they’re blended smoothly. That bit of lemon perks up the flavor.
06 -
Pour the wet stuff over the dry ingredients. Softly turn together with a spatula, then carefully add the frozen blueberries. Once the dough comes together, stop. You don’t want to make the scones tough.
07 -
Scrape the dough onto a floured surface and pat it out into a rectangle about an inch thick. Slice it into wedges or punch out circles, your call. Move the shapes to your lined sheet.
08 -
Swipe the tops with the egg wash. Sprinkle a tad more sugar over them so they bake up with a sweet, crispy top.
09 -
Pop them in the oven for nearly 20 minutes, or till they’re browned nicely and a toothpick poked in the middle comes out dry. Transfer them to a wire rack and dig in while they’re fresh and warm!
# Additional Notes:
01 -
Make sure your butter and cream are both super cold so your scones end up light and flaky.
02 -
Go easy with the mixing, or you'll get dense, chewy bites.
03 -
Frozen berries won’t mush up the dough or turn everything purple. If using fresh blueberries, stick them in the freezer for an hour first.
04 -
Scones taste the best right after baking while they're still a little warm.
05 -
Shorten or add time in the oven if you go for tiny or jumbo sizes.