Blueberry Drop Scones
Tender Blueberry Drop Scones made with fresh blueberries, butter, heavy cream, vanilla, and a blend of brown and white sugar for a soft, golden breakfast treat.
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Ingredients
- 2 c all-purpose flour
- 1/4 c packed brown sugar
- 1/4 c white sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 c chilled butter
- 1 c fresh blueberries
- 3/4 c heavy whipping cream
- 1 tsp vanilla extract
- 1 large egg
- Coarse sugar for sprinkling, optional
Instructions
- Preheat the oven to 375°F. Prepare an ungreased baking sheet and set it aside.
- In a large mixing bowl, combine the all-purpose flour, brown sugar, white sugar, baking powder, and salt. Stir until the dry ingredients are evenly blended.
- Using a pastry cutter or two knives, cut the chilled butter into the flour mixture until the texture resembles coarse cornmeal and the butter pieces are no larger than small peas.
- Gently add the fresh blueberries and toss until they are evenly distributed throughout the flour mixture.
- In a separate bowl, whisk together the heavy whipping cream, vanilla extract, and egg until fully combined.
- Slowly pour the cream mixture into the dry ingredients. Stir gently with a rubber scraper just until the dough begins to form.
- Knead the dough lightly 3 to 4 times, only until it comes together. Do not overhandle the dough, as this may result in dense scones.
- Divide the dough into 8 equal portions and place them on the ungreased baking sheet.
- If desired, sprinkle the tops lightly with coarse sugar.
- Bake for approximately 20 minutes, or until the scones are light golden in color and fully baked.
- Remove from the oven and serve warm.
Notes
To make these Blueberry Drop Scones gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Use the same measurement as the original flour amount.
Also confirm that the baking powder, sugars, vanilla extract, and any optional coarse sugar are labeled gluten free. Gluten-free dough can be more delicate, so mix gently and avoid overworking it. If the dough feels too soft, chill it for 10 to 15 minutes before dividing and baking.
Also confirm that the baking powder, sugars, vanilla extract, and any optional coarse sugar are labeled gluten free. Gluten-free dough can be more delicate, so mix gently and avoid overworking it. If the dough feels too soft, chill it for 10 to 15 minutes before dividing and baking.