When Inviting Eats was just an idea, I knew I wanted it to be a site with guest contributors and a wide array of content from various perspectives. I’m thrilled to share our first guest post, a scone recipe from a truly great friend. I met Venessa years ago at work and we quickly became two peas in a pod, going on daily coffee runs and lunch basically every day. As someone once asked, “are you like cousins or brother and sister or married?”
Fall is here and I immediately gravitate towards anything warm and cozy. There’s something about blueberry scones that brings a sense of warmth and comfort to my belly. Especially when they’re fresh out of the oven! Prepare this recipe the night before and enjoy these delightful treats with a hot cup of coffee or tea in the morning.
Ingredients
- 2 cups all-purpose flour, plus more hands and work surface
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, frozen
- 1/2 cup heavy cream (plus 2 tablespoons for brushing tops)
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 heaping cup fresh or frozen blueberries
- Coarse sugar for topping
Instructions
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate frozen butter using a box grater. Add grated butter to the flour mixture and combine with fingers, or fork, or pastry cutter until mixture comes together in pea-sized pieces. Place flour mixture in the refrigerator or freezer while mixing the wet ingredients.
- Whisk 1/2 cup heavy cream, egg, and vanilla extract together in a small bowl. Pour wet ingredients over the flour mixture, add the blueberries, and then mix together until incorporated. Do not overmix.
- Flour a surface to work on and your hands. Remove dough from the bowl and onto your surface, working the dough into a ball. If dough is too sticky add more flour and if dough is dry add more heavy cream in 1 to 2 tablespoon increments. Press dough into an 8-inch disc and cut into 8 wedges using a bench scraper or sharp knife.
- Brush scones with the 2 tablespoons reserved heavy cream and sprinkle with coarse sugar.
- Arrange scones about 2 to 3-inches apart on a parchment or silicone baking mat lined baking sheet and refrigerate for at least 15 minutes. Preheat the oven to 400 degrees Fahrenheit.
- Bake scones on a middle rack for 20 to 25 minutes or until golden brown around the edges and slightly browned on top. Remove from the oven and let cool for a few minutes. Serve warm and enjoy!
Notes
- Scones are good for 2 days at room temperature or 5 days refrigerated.
- Prepare scones the night before through step four. Cover and refrigerate overnight and continue with the remaining steps the following day.
