Blueberry Scones Recipe

Name: Blueberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/3 cup instant mashed potato flakes; 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled; 1 cup fresh blueberries, frozen; 1 cup plus 2 tablespoons heavy cream, divided; 3/4 teaspoon vanilla extract; Turbinado sugar, optional; 1/2 cup confectioners' sugar, sifted; 1/4 teaspoon fresh lemon or orange zest; 1 1/2 tablespoons fresh lemon or orange juice; 1/4 teaspoon vanilla extract; 1 pinch salt

Servings: persons

2 cups all-purpose flour
1/3 cup instant mashed potato flakes
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
1 cup fresh blueberries, frozen
1 cup plus 2 tablespoons heavy cream, divided
3/4 teaspoon vanilla extract
Turbinado sugar, optional
1/2 cup confectioners' sugar, sifted
1/4 teaspoon fresh lemon or orange zest
1 1/2 tablespoons fresh lemon or orange juice
1/4 teaspoon vanilla extract
1 pinch salt

1
Preheat oven to 400u00b0.
2
Whisk together the flour, potato flakes, sugar, baking powder, and salt in a large mixing bowl. Cut the butter into the flour mixture using a pastry cutter or your fingertips until coarse and crumbly. Transfer bowl to freezer; freeze 5-10 minutes. Fold the berries into the dough.
3
Form a small well in the center of flour and butter mixture; pour in heavy cream. Stir until just mixture just comes together; do not overwork the dough. Turn the dough out onto a lightly floured surface. Gently press the dough into a 7- to 8-inch round; cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on a parchment paper-lined baking sheet.
4
Brush the tops of the scones with remaining 2 tablespoons of heavy cream and sprinkle with turbinado sugar, if desired. Bake at 400u00b0 for 15 to 20 minutes or until golden. Cool slightly before glazing.
5
To prepare the citrus glaze, whisk citrus juice into the sifted confectioners' sugar until desired consistency is reached. Whisk in the vanilla, salt, and zest. Drizzle glaze over cooled scones.
6
This dough is crumbly, and that's OK! Press the dough together (you can even give it one or two gentle kneads) so that it is cohesive, but avoid overworking the dough. Overworked dough makes for a tough scone.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/3 cup instant mashed potato flakes, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and more.

Yes, Blueberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Scones

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