Starbuck’s Blueberry Scones
A moist scone studded with blueberries and topped with sugar crystals.
Starbuck’s Blueberry Scones – Preheat the oven to 375 degrees.
You’ll need a large baking sheet with silpat or lined with parchment paper – Scone Ingredients: All Purpose Flour, Baking Powder, Egg, Vanilla Extract, Sea Salt, Fine Baker’s Sugar, Ice Cold Butter, Ice Cold Whipping Cream, Fresh Blueberries, Topping Ingredients: Egg, beaten, Whipping Cream, Wilton’s Sugar ((large crystals)), Cut butter into cubes and refrigerate until ready to use.
; Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal; In a smaller bowl whisk the egg, cream and vanilla – add to the dry mixture mixing with a fork, and stir until just combined – do not over mix!; Stir in fresh blueberries.; Pour the dough mix onto a lightly floured board and pat into a 7 inch by 1 to 1-1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.; Place the scones on a baking sheet with silpat or parchment paper – this ensures even browning on the bottom
; Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.
; Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected.; – Enjoy!
You’ll need a large baking sheet with silpat or lined with parchment paper – Scone Ingredients: All Purpose Flour, Baking Powder, Egg, Vanilla Extract, Sea Salt, Fine Baker’s Sugar, Ice Cold Butter, Ice Cold Whipping Cream, Fresh Blueberries, Topping Ingredients: Egg, beaten, Whipping Cream, Wilton’s Sugar ((large crystals)), Cut butter into cubes and refrigerate until ready to use.
; Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal; In a smaller bowl whisk the egg, cream and vanilla – add to the dry mixture mixing with a fork, and stir until just combined – do not over mix!; Stir in fresh blueberries.; Pour the dough mix onto a lightly floured board and pat into a 7 inch by 1 to 1-1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.; Place the scones on a baking sheet with silpat or parchment paper – this ensures even browning on the bottom
; Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.
; Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected.; – Enjoy!
Ingredients
Scone Ingredients
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1 Egg
- 1 Tbsp Vanilla Extract
- 1/2 tsp Sea Salt
- 6 Tbsp Fine Baker's Sugar
- 1/2 Cup Ice Cold Butter
- 1/2 Cup Ice Cold Whipping Cream
- 1 Pint Fresh Blueberries
Topping Ingredients
- 1 Egg, beaten
- 1 Tbsp Whipping Cream
- 2 Tbsp Wilton's Sugar (large crystals)
Servings: Scones
Instructions
- Cut butter into cubes and refrigerate until ready to use.
- Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal
- In a smaller bowl whisk the egg, cream and vanilla - add to the dry mixture mixing with a fork, and stir until just combined - do not over mix!
- Stir in fresh blueberries.
- Pour the dough mix onto a lightly floured board and pat into a 7 inch by 1 to 1-1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.
- Place the scones on a baking sheet with silpat or parchment paper - this ensures even browning on the bottom
- Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.
- Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected.
Cook's Notes
Enjoy!
