Brunch is by far my favorite meal of the day. I love it so much that we opted for brunch at our wedding. There just something about warm scones, eggs and bacon for breakfast. I was introduced to these blueberry scones while in Ireland too. My friend whipped up a huge batch for a group and we devoured them. They were not-too-sweet and just perfect!
Not a blueberry fan? You can make these scones with or without the berries of your choice!
This blueberry scones recipe is perfect for your weekend brunch.
- 4 Cups flour
- ½ Cup sugar
- 4 tsp. baking powder
- ¼ tsp. salt
- ⅔ Cup cold butter (I used salted but unsalted is best)
- 2 large eggs beaten
- 2 tsp. vanilla extract
- 1 Cup heavy whipping cream
- 1 large egg beaten
- 1 Tbs. heavy cream
- ⅛ cup raw sugar
- 1½ cup blueberries fresh or frozen
Preheat oven to 375 degrees.
Line your baking sheet with a foil or parchment paper.
Whisk together dry ingredients (flour, sugar, baking powder and salt).
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two forks until it looks like crumbs. You can also use your food processor to pulse the mixture.
In a small bowl combine the whipping cream, beaten egg and vanilla.
Add this mixture to dry ingredients
Add the blueberries
Gently stir until just combined. Be sure not to over mix.
Divide your dough in two
Turn one ball of dough out onto a lightly floured surface.
Knead dough gently just a few times. Don't overwork.
Create a small thick circle with the dough, about 1½ inches thick. Your circle should be about 6-7 inches.
Cut this circle into 8 triangular sections. (like a pizza!)
Repeat steps with second ball of dough.
Mix the eggs and heavy cream and brush on top of the scones. I also sprinkle raw sugar on top for a nice crunchy texture.
Bake for about 15 minutes, until light brown.
Once cool sprinkle with powdered sugar if you'd like.