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Ingredients
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Scone Dough
Finish & Serving
Method
Scone Dough
- 1
Preheat and prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Place a rack in the center of the oven.
- 2
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly distributed.
- 3
Cut in the butter
Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized pieces of butter remaining. This takes about 4–6 minutes. The small butter bits create flaky pockets when baked.
- 4
Mix wet ingredients
In a small bowl or measuring cup, whisk together the large egg, whole milk, heavy cream, and vanilla extract until smooth.
- 5
Form the dough
Make a well in the center of the dry ingredients and pour in the egg-cream mixture. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together just until combined. The dough will be shaggy and slightly dry. Sprinkle in the blueberries and fold gently 6–8 times so they are evenly distributed without breaking them up. Avoid overmixing to keep scones tender.
- 6
Shape the scones
Turn the dough out onto a lightly floured surface and press it together into a rough 7-inch (18 cm) disk about 3/4-inch (2 cm) thick. Use a bench scraper or knife to trim ragged edges, pressing scraps back into the disk. For traditional wedges, cut the disk into 8 equal wedges. Alternatively, use a 2 1/2-inch round cutter to cut out 8 rounds, re-shaping scraps once.
Finish & Baking
- 7
Egg wash and sugar
Place the cut scones on the prepared baking sheet about 1 inch apart. Brush the tops lightly with the extra heavy cream to help browning. Sprinkle the coarse sugar evenly over the tops for a crunch and sparkle.
- 8
Bake
Bake in the preheated oven for 16–20 minutes, rotating the sheet once halfway through, until the scones are golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time can vary slightly depending on oven and size; smaller rounds may take 12–15 minutes.
- 9
Cool briefly
Remove the baking sheet from the oven and transfer the scones to a wire rack. Let them cool for 8–10 minutes. Scones are best served warm but not piping hot.
- 10
Serve
Serve warm with softened unsalted butter and housemade jam. Split the scone gently with a knife or your fingers and spread butter first, then a generous spoonful of jam.
- 11
Storage
If not serving immediately, cool completely and store in an airtight container at room temperature for up to 2 days. Rewarm in a 325°F (160°C) oven for 5–8 minutes before serving. For longer storage, freeze cooled scones in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month; reheat from frozen at 325°F (160°C) for 12–15 minutes.