Fish Free Classic Blueberry Scones
Total time57 min
Prep time20 min
Cook time22 min
4.9(16)
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, frozen
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup heavy cream, plus 2 tbsp for brushing
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp heavy cream, for brushingChef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- 2 tbsp coarse sugar, for topping (optional)
Can be omittedcoarse sugar
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until combined.
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