Serves 8
Directions
- 1Mix the light brown sugar and unbleached all-purpose flour in a small bowl. Add the melted salted butter and mix until incorporated.
- 2Whisk the unbleached all-purpose flour, white granulated sugar, baking powder, and salt together in a large mixing bowl.
- 3Toss the shredded butter with the flour mixture.
- 4Combine the heavy cream and vanilla extract in a measuring cup, then pour into the dry ingredients and mix.
- 5Fold in the frozen blueberries.
- 6Turn the dough onto a work surface, pat into a 12-inch circle, and cut into 8 wedges.
- 7Place the scones on a parchment-lined baking sheet and top with the crumb mixture.
- 8Freeze the scones for 30 minutes while preheating the oven to 400 degrees Fahrenheit.
- 9Bake the scones until the tops and edges are light golden brown.
Ingredients
- 1/4 cup light brown sugar, packed
- 1/3 cup unbleached all-purpose flour
- 3 tbsp salted butter, melted
- 2 1/2 cup unbleached all-purpose flour
- 1/4 cup white granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 8 tbsp salted butter, shredded and chilled
- 1 1/4 cup heavy cream, cold
- 2 tsp vanilla extract
- 1 1/2 cup frozen blueberries
Equipment
bowlswhiskmeasuring cupbaking sheetparchment paperbench scraper
Tips
- Keep the dough cold to achieve the right texture.
- If frozen blueberries pop out of the dough, press them back in on top.
- Frozen blackberries can be substituted for blueberries, but should be sliced into quarters if large.
- The scones should cool completely on the baking sheet before glazing.
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