Blueberry Scones
Yield: 12
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons cold salted butter, cut into pieces
  • ¾ cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • ½ cup fresh blueberries
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. In large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  4. In a liquid-measuring cup, combine cream, vanilla extract, and lemon extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn dough out onto a lightly floured surface. Knead gently 3 to 4 times. Roll dough to a ½-inch thickness. Scatter ¼ cup blueberries over half of dough. Fold other half of dough over blueberries to enclose them. Lightly roll out dough again to a ½-inch thickness. Repeat scattering, folding, and rolling process with remaining ¼ cup blueberries.
  6. Using a 2-inch round cutter, cut 12 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  7. Bake until scones are lightly browned, 22 to 24 minutes.
  8. Serve warm.
Recipe by TeaTime Magazine at