If you are looking for a soft, chewy, and light scone recipe, you have come to the right place!!!! I think the reason I’ve never been a huge fan of scones was because they always felt like hard biscuits to me. Or a pastry that has been sitting out for too long. I decided to go on a mission to make the perfect soft scone, and it was a success.
I used blueberries in this recipe, you could sub any other type of berry. Even leave them out completely. I added oats for the extra texture and goodness. I feel like chopped pecans would be great as well.
Make as is, or change up your mix ins. Either way try this recipe out and let me know what you think.
- 1 3/4 cups all purpose flour
- 1/2 cup rolled oats
- 1/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup cold butter (1 stick), cut into squares
- 1 cup blueberries
- 2/3 cup heavy cream
- 1/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a large bowl mix together flour, oats, sugar, cinnamon, baking powder, and salt. Once combined using a pastry blender, blend in butter into pea sized. You can also use a fork or your fingers.
Stir in blueberries. Careful not to bruise them or they will stain the dough.
In a separate bowl mix together heavy cream, buttermilk, egg, and vanilla.
Pour into dry mixture, just mixing until combined and soft dough is formed. I always hand mix my dough with scones. Using a spoon.
Turn onto floured surface, and shape into a big circle about an inch thick. Cut into 8 slices, like you would cut a pizza.
Place triangles onto a baking sheet lined with parchment paper. Bake at 350 for 20 to 22 minutes.