Blueberry Scones Recipe
User Reviews
5
Blueberry Scones Recipe
Description
These blueberry scones are made by combining flour, sugar, baking powder, and salt with cold grated butter to create a crumbly dough. Cold buttermilk and eggs are whisked and added to the dry ingredients to form a dough gently folded with fresh blueberries. The dough is rolled to about an inch thick and cut into 12 triangular pieces arranged spaced slightly apart on a baking sheet.
Chilling the dough in the refrigerator before baking solidifies the butter, promoting flakiness and preventing spreading. Before baking, the scones are brushed with melted butter and sprinkled with additional sugar, creating a crisp, sugary crust during baking. The scones bake at 375°F until edges turn lightly brown, resulting in a golden tender interior with juicy blueberry bursts.
After baking, a glaze of sifted powdered sugar and milk can be drizzled on for added sweetness and shine. These scones are ideal for breakfast, brunch, or a tea-time treat.
They can be made ahead and stored well at room temperature or refrigerated for several days, and freeze effectively when wrapped tightly. Adding vanilla extract to the wet ingredients is an optional variation that enhances flavor.
Ingredients
For the Scones:
- 4 cups all-purpose flour
- 1 cup sugar plus 2 tablespoons sugar
- 1 tablespoon baking powder
- pinch of sea salt
- 1 1/3 butter sticks, cold, unsalted
- 1 cup buttermilk cold
- 2 egg large
- 1 ½ cups blueberries fresh
- unsalted butter melted
For the Glaze:
- ½ cup powdered sugar sifted
- 1 to 2 tablespoons milk whole
Instructions
- Preheat the oven to 375°.
- Add the flour, 1 cup of sugar, baking powder, and salt to a large bowl and mix with a whisk.
- Next, grate the butter on a cheese grater and fold it into the dry ingredients.
- In a separate bowl, whisk together the buttermilk and eggs and add them to the bowl with the dry ingredients. Using a rubber spatula or spoon mix until it becomes a dough.
- Fold in the blueberries gently until Thoroughly combined into the dough.
- Place the dough onto a clean surface dusted with flour, and roll until it is 1” thick.
- Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
- Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
- Remove the dough brush with melted butter and sprinkle with two tablespoons of sugar.
- 1Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
- 1Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze left over.
Notes
- Scones can be prepared up to two days in advance and stored covered in the refrigerator.
- Store at room temperature wrapped in plastic for up to 3 days, or refrigerate for up to 5 days.
- Freeze wrapped tightly for up to 3 months; thaw in the refrigerator the day before serving.
- Carryover cooking occurs as scones cool after baking; this continues to cook them slightly without drying.
- Adding 2 teaspoons of vanilla extract to the wet ingredients can enhance flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 34mg | 1% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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