Experience the delightful combination of tender scone dough and luscious blueberry compote with these Exquisite Blueberry Ripple Scones. These scones are a step above your average breakfast pastry, offering a sophisticated blend of flavors and textures. The rich, buttery scone dough is perfectly complemented by sweet, tangy blueberry ripples, creating a beautiful marbled effect in every bite. Ideal for a luxurious breakfast or brunch, these scones are sure to impress.
Why You'll Love This: You will love these Blueberry Ripple Scones for their tender, flaky texture and the burst of fresh blueberry flavor in every bite. The combination of cold butter, heavy cream, and sour cream ensures a rich, moist scone, while the blueberry compote adds a delightful sweetness and a gorgeous ripple throughout the dough. Topped with a sprinkle of coarse sugar, these scones have a perfect balance of flavors and a lovely, crunchy top. They are simple to make yet feel incredibly special, making them a wonderful addition to your baking repertoire.
Perfect Occasion: These scones are perfect for any special breakfast or brunch occasion where you want to add a touch of elegance. They are ideal for weekend brunches, family gatherings, or as a luxurious treat to enjoy with your morning coffee or tea. Their beautiful appearance and delicious flavor also make them a great option for a homemade gift or a delightful addition to a breakfast spread for guests.
Decoration Tips: For an elegant presentation, brush the tops of the scones with heavy cream before baking and sprinkle with coarse sugar for a sparkling finish. Once baked, you can add a light dusting of powdered sugar for a touch of sophistication. Serve the scones on a beautiful platter or cake stand, accompanied by additional blueberry compote or fresh blueberries for added visual appeal. For a festive touch, consider garnishing with edible flowers or a drizzle of lemon glaze.
Blueberry Ripple Scones:
- 1 3/4 cups (7 7/8 oz) all-purpose flour, sifted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (3 1/2 oz) cold unsalted butter, cubed
- 1/2 cup (4 oz) cold heavy cream, plus more for tops
- 1/4 cup (2 oz) cold sour cream
- 3/4 teaspoon pure vanilla extract
- 1/3 cup blueberry compote (recipe below)
- Coarse sugar for tops
Instructions:
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and fine sea salt.
- Work the cold butter into the flour mixture with your fingers or a pastry blender until pea-sized chunks form.
- In a small bowl, whisk together the cold heavy cream, sour cream, and vanilla extract.
- Stir the cream mixture into the flour mixture until a shaggy dough is formed.
- Turn the dough out onto a lightly floured surface. Spoon dollops of blueberry compote onto the dough. Fold the dough over onto itself three times to create ripples of blueberry compote throughout the dough.
- Form the dough into a 1-inch thick circle, about 6 1/2 inches in diameter. Cut the dough into 8 wedges and place the scones 2 inches apart on the prepared baking sheet.
- Chill the scones in the refrigerator for 20 minutes.
- Preheat the oven to 375°F. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar.
- Bake until the edges are golden brown, about 18-22 minutes. Allow the scones to cool on the baking sheet.
Blueberry Compote:
- 3/4 cup (4 oz) blueberries
- 3 tablespoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- In a small saucepan over medium heat, cook the blueberries, sugar, cornstarch, and lemon juice, stirring until the sugar is dissolved and the blueberries start to release their juices.
- Reduce the heat to low and simmer, stirring occasionally, until thick and jammy, about 3-4 minutes. Remove from heat and let cool completely. Cover and store in the refrigerator until ready to use.
Note: Prepare the blueberry compote the night before and store it in the refrigerator, so it’s ready to use when baking the scones in the morning.
Enjoy!