Blueberry Cream Scones
15 mins
2 dozen scones
Recipe you are creating:
Blueberry Cream Scones
Fresh blueberries tend to bleed when added to a quick bread recipe. We use freeze dried blueberries to our cream scones. They add a delicious extra rush of flavor and maintain their color and consistency.
Our cream scones develop a wonderful texture if the dough is frozen overnight.
Freeze individual scones, and then bake as many as needed straight for the freezer to accompany breakfast, brunch or dinner.
Recipe Ingredients:
½ cup sugar
3 ¾ cup bread flour, or pastry flour
2 teaspoons baking powder
2 teaspoons salt
1 cup freeze dried blueberries
2 ½ cups heavy cream, chilled
Cooking spray for greasing
Egg wash ( 1 large egg whisked with 2 tablespoons heavy cream)
Recipe Directions:
Combine the sugar, flour, baking powder and salt in a stand mixer fitted with the paddle attachment. Mix on medium speed until well blended, about 1 minute.
Add the cream and mix on medium speed until just combined.
Remove the dough from the mixer, and carefully blend the freeze dried blueberries into the dough.
Pat into a 10-inch round ¼ inch thick, and divide into 12 equal wedges. Wrap in plastic and freeze for at least 4 hours, or until solid.
Once dough is frozen, preheat the oven to 350 degrees.
Lightly grease a baking sheet. Arrange the frozen scones on the baking sheet, brush with egg wash, and bake until golden brown, 35-40 minutes.
Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack. Let cool completely before serving.
You Might Also Like:
A note about ingredients used in our recipes:
When creating our recipes we use the following unless otherwise noted in the recipe:
Eggs = Large Eggs
All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic
Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic
Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour
Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour
Almond Flour = Bob’s Red Mill Super-Fine Almond Flour
Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)
Sour Cream = Full Fat Sour Cream
Yogurt = Full Fat Yogurt
Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk
Butter = Unsalted Sweet Cream butter unless otherwise noted
Oil = Either Olive oil or Vegetable oil unless otherwise noted
Tags:
Blueberry Cream Scones, Scones, Blueberry Scones, How to make scones
Categories:
Bread, Brunch, Breakfast, Quick Bread