Blueberry Scones
Total Time
1 hr
Prep Time
40 mins
Cook Time
20 mins
Rating
4.81 out of 5 stars
(110)
Ingredients
8 servings
- 2 cups all-purpose flour, spooned and leveled
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter, 1 stick, frozen
- 1½ cups blueberries
- ½ cup cold buttermilk, plus more for brushing*
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar, for sprinkling, optional
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Preparation
Step 1
Line a large baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
Step 7
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.
Step 8
Transfer to a wire rack to cool.
Step 9
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Chef's notes
If you don't keep buttermilk on hand, substitute heavy cream or full-fat coconut milk. Another simple substitute is a scant 1/2 cup milk mixed with 1/2 tablespoon lemon juice. Set the mixture aside for 5 minutes to thicken before adding to the dough.
