Description
Light, fluffy drop scones bursting with fresh blueberries. Quick and easy to make with minimal effort for a delicious breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons coarse sugar for topping
Instructions
- 1. Preheat oven to 400°F and line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3. Cut cold butter into the dry ingredients until mixture resembles coarse crumbs.
- 4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- 5. Pour wet ingredients into dry ingredients and stir gently just until combined.
- 6. Toss blueberries with 1 tablespoon flour and gently fold into batter.
- 7. Drop large spoonfuls of batter onto prepared baking sheet, spacing 2 inches apart.
- 8. Brush tops with extra cream and sprinkle with coarse sugar.
- 9. Bake for 15-18 minutes until golden brown and firm in the center.
- 10. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 2 days. Freeze individually wrapped scones for up to 3 months. Serve warm with butter, jam, or clotted cream.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 245
- Sugar: 8g
- Sodium: 240mg
- Fat: 12g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g