Blueberry Scones

rate this recipe:
5 from 6 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves 8
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This blueberry scone recipe is from Bake the Seasons by Marcella DiLonardo. Perfect for breakfast or an afternoon treat!

Ingredients

  • 3/4 cup heavy cream, more for brushing
  • 1 chamomile tea bag
  • 2 1/4 cups all-purpose flour
  • 1/2 cup cane sugar, plus more for sprinkling
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool.
  • In a large mixing bowl sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
  • Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1 1/2 inches thick. Cut into 8 even wedges. Arrange wedges on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
  • Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.