One little trick I learned long ago is to freeze the butter and then grate it into the dough with a cheese grater. Eliminates the need to handle it much so it keeps it really cold.
Ingredients 2 cups all-purpose flour (240g) ⅓ cup granulated sugar plus more for sprinkling (66g) 2 teaspoons baking powder ½ teaspoon salt ½ cup cold unsalted butter cubed (113g) 1 cup fresh or frozen blueberries (6oz / 170g) zest of 1 lemon ¾ cup heavy cream (180mL) 1 large egg Instructions In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest. In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly). Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges. Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes. Meanwhile, preheat the oven to 400F. Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar. Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving. Notes Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the blueberry scones won’t rise and become crumbly after baking. The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters. Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones. Flour the knife or bench scraper to help the dough from sticking when cut. You can flour your hands as well. Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly. If using frozen blueberries, add them directly into the dough from frozen. The bake time may increase by a few minutes since you’re starting out with much colder fruit, but the cold fruit will help the scones freeze better, so it’s a win! If you’re using frozen fruit for these blueberry scones, add the blueberries at the last minute to prevent their juices from bleeding into the dough. When shaping the dough, avoid compressing the dough. Just gently pat the dough’s edge.
Thank you so much for the recipe. My sister used to make scones and they're one of my most favorites. She passed away a few years ago. She is loved so much and missed . 😢❤
@@dorenelynnbowserI'm so sorry for your loss and but I'm glad this Recipe can bring back such good memories of her! Enjoy and don't eat too many and send some to me!😜🤭🤣🤣🥰
Try coating the blueberries in flour first before you fold them in the dough, it should keep them from sinking to the bottom when you bake the scones. It works for chocolate chip cookies too.
@s0fia872 Sure thing, sister. You need 2 cups of AP flour, a tablespoon of baking powder, a tablespoon of sugar, a teaspoon of salt, a third of a cup of cold butter, and about a cup of milk. You whisk together the dry ingredients, grate in the cold butter with a cheese grater and whisk to combine it evenly, then add just enough milk to make a soft but not runny dough; you may not need all the milk. Then put it on a floured surface, fold it three times, press it out to a thickness of about half an inch, and cut your biscuits. Work as fast as you can, once the butter comes out of the refrigerator. Put them on a greased baking sheet (you can also use parchment paper) or cast iron skillet, and bake them for 13- 15 minutes, in a preheated 425°F oven. 😄
I'm happy he mentioned frozen blueberries. I have frozen wild blueberries in my fridge! Can't wait to make these for my church's Senior Center! Yum!!!! ❤
@@di4085Yes, wild blueberries are much higher in antioxidants. They are black/blue through and through whereas ''American blueberries'' as we call them here in Sweden, are only black/blue on the outside (peel).
My husband made these this morning, they are DELICIOUS! He followed the recipe exactly, they are so soft on the inside with a little crunch from the sugar on the outside 🥰🥰🥰🥰. Thank you for a wonderful recipe ❤
MWA podcasts whether they are guest or host are always beyond Adhd or time span issues bcz they are fresh out of oven and like a fresh air out of heaven ❤
These are Amazing!! Did so well i had to take pictures just to make sure i had actually made them!! They were so good and the directions were excellent!!! If you have never made scones, give this recipe a try. It is worth it!!
I tried your blueberry and apple pie recipe over christmas. I wanted to know how to bake or cook, so it turned into fudge somehow. But I mixed in with the pie stuffing, every bite was a surprise. I'm excited to try this recipe soon.
Tap where it says “Search Blueberry Scones” right above where it says Preppy Kitchen while watching this short, and it’s the first recipe that pops up. It’s from a year ago but it’s this recipe. 😉
I just had an idea for you! You should do the new viral "Of course" trend where they say "I'm a ____ of course I ______!" You should really do it, I think it'll be dope!!
You are my favorite baker!! ❤ I’m so glad to see this, I will have to try these!! All your recipes that I’ve made were so good!! I don’t bake as often but I plan to moving forward. Love, love, love the esthetic 🥰😌👨🍳🍰
I literally just made some blueberry scones yesterday. I didn't have any lemon unfortunately though i did wonder if that would elevate it! Wish i had seen this short yesterday! Next batch i will try the stack! Wow, never tried that!