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Mediumbreakfastbrunchbaking
Blueberry Lavender Scones
Light, flaky scones topped with our Blueberry Lavender Jam. Perfect for brunch or afternoon tea.
Total: 38 min
Serves: 8
By: Cameron Hack
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cubed
- 1 cup fresh blueberries
- 3/4 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- Hack n Sons Blueberry Lavender Jam for serving
Time
Prep Time20 min
Cook Time18 min
Total Time38 min
Instructions
1
Mix dry ingredients
Preheat oven to 400°F. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2
Cut in butter
Add cold butter cubes and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs.
3
Add wet ingredients
In a small bowl, whisk together cream, egg, and vanilla. Pour into dry ingredients and stir until just combined. Gently fold in blueberries.
4
Shape the scones
Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
5
Bake
Place scones on a parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake 18-20 minutes until golden.
6
Serve
Serve warm with a generous dollop of Blueberry Lavender Jam and clotted cream if desired.
Chef's Tips
- •Keep the butter cold - this is the key to flaky scones
- •Don't overwork the dough or your scones will be tough
- •Freeze the butter and grate it for even easier incorporation
- •These are best enjoyed the same day they're made
