This blueberry scone recipe is slightly sweet, uses frozen wild blueberries and is the only blueberry scone recipe you'll ever need! Enjoy with coffee or tea.
Preheat the oven to 400 degrees F.
Using paddle attachment on your electric mixer combine flour, sugar, baking powder and salt.
Add diced cold butter on low speed until butter and dry ingredients combine to form pea sized pieces.
Combine cold cream and egg mixture, add to bowl and mix until a sticky dough forms. Remove bowl from electric mixer.
Mix together the frozen berries and 1 tablespoon of flour, and add blueberries to the dough.
Stir in blueberries gently to avoid smooshing the blueberries and turning the batter too blue. Combine gently using a large spoon instead of the paddle attachment.
Place dough on a floured surface and roll the dough to be about 3/4 inch thick.
Cut scones into triangles and place on parchment lined baking sheet, or if you have scone pans, cut dough triangles to fit into the lightly greased scone pans.
Mix egg and 2 tablespoons milk in a small bowl to make an eggwash. Brush tops of the scones with egg wash and sprinkle generously with sugar.
Bake 20-25 minutes until tops start browning and the inside of the scones are fully baked.
Enjoy!
Serving size is 1 scone. Recipe makes 16 scones.