Blueberry Scones
User Reviews
4.8
Blueberry Scones
Description
The dough begins with dry ingredients including all-purpose flour, cane sugar, baking powder, and sea salt. Frozen unsalted butter is grated into the bowl, then worked in until the mixture feels like coarse crumbs, which helps create flakiness. Fresh blueberries are added gently to avoid breaking.
Wet ingredients of cold buttermilk, egg, and vanilla are whisked before mixing into the dry ingredients to form a soft, slightly sticky dough. The dough is shaped into a disk and sliced into eight wedges, which are chilled briefly before baking to promote rise and prevent spreading.
Once baked, the scones have a golden crust with a tender interior and moist blueberry pockets. They can be brushed with additional buttermilk before baking for a light glaze and optionally sprinkled with coarse sugar for extra crunch. Substitutions for buttermilk include heavy cream, coconut milk, or milk mixed with lemon juice.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
- ½ cup butter 1 stick, frozen, unsalted
- 1½ cups blueberries
- ½ cup buttermilk plus more for brushing, cold
- 1 egg large
- 1 teaspoon vanilla extract
- sugar for sprinkling, optional, coarse
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
- In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
- Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet.
- Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
- Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
- Transfer to a wire rack to cool.
Notes
- If buttermilk is unavailable, substitute with heavy cream, full-fat coconut milk, or milk mixed with lemon juice and allowed to thicken for 5 minutes.
User Reviews
Overall Rating
4.8
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