Blueberry Scones
Without the scone, we would have never had the tradition of "afternoon tea" in Britain. So thank you, you fine, unique little biscuit-cookie cakes! You're so good everyone in the U.K. gets an afternoon rest just to enjoy you!
Ingredients
- 3/4 cup heavy cream plus more for brushing
- 1 chamomile tea bag
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar plus more for sprinkling
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a small pot, gently warm the heavy cream with the chamomile tea bag to infuse it with flavor, then let it cool.
- In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter until the mix looks like small crumbs. This is what makes the scones flaky.
- Mix in the beaten egg, vanilla, and cooled cream just until the dough starts to come together.
- Gently add the blueberries to the dough, being careful not to crush them.
- On a floured surface, form the dough into a circle and cut it into 8 wedges.
- Place the wedges on the baking sheet, brush with cream, sprinkle with sugar, and bake until golden.
- Let the scones cool a bit before enjoying them with your favorite tea or coffee.
Nutrition
Calories: 374kcalCarbohydrates: 43gProtein: 5gFat: 21gSaturated Fat: 13gSodium: 283mgFiber: 1g
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