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Blueberry Scones Coffee Shop Style Recipe From the Family With Love

Coffee Shop Style Blueberry Scones

Course Breakfast
Servings 8

Ingredients

  • 2 cups flour
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1 stick cold butter cut into small pieces 1/2 cup
  • 1 egg
  • 1/2 cup heavy cream
  • 1 TBSP vanilla extract
  • 1 cup fresh blueberries

For sugar topping

  • 2 TBSP heavy cream
  • course sanding sugar

Instructions

  1. Preheat oven to 375

  2. In a bowl mix together the flour, baking powder, salt and sugar.
  3. Add the small pieces of butter and using either a pastry cutter, 2 forks, or even better yet your fingers, "cut in" the butter until it resembles coarse crumbs.
  4. In another bowl whisk together your egg, heavy cream (just the 1/2 cup...you are reserving the other 2 TBSP for getting the sugar to stick to the top).
  5. Add the wet ingredients to the flour/butter mixture. Mix it together until combined then fold in your fresh blueberries. Be careful not to squish all the blueberries but you will need to do some folding/stirring to get them well incorporated.

  6. On a floured surface (a piece of parchment paper works great), dump out your dough and pat into a 8" round. Cut into 8 pie wedges. Transfer to a parchment lined baking sheet and leave 1/2"-1" between each slice.

  7. Brush the top of each scone with the remaining 2 TBSP of heavy cream and sprinkle liberally with coarse sugar.

  8. Bake for 17-20 minutes until lightly browned. Let cool!