Description
Delight in these classic Blueberry Scones featuring a tender, buttery crumb studded with fresh blueberries. Perfectly flaky and lightly sweetened, these scones are ideal for breakfast or an afternoon treat, baked to golden perfection with a crisp exterior and soft interior.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (300 grams)
- ½ cup granulated sugar (99 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
Butter
- ½ cup cold unsalted butter, cubed (113 grams)
Wet Ingredients
- ½ cup buttermilk (118 ml)
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins
- 1 cup fresh blueberries (or frozen, unthawed)
For Topping (Optional)
- Egg wash (1 large egg + 1 tablespoon water) or buttermilk or heavy cream
- Coarse sanding sugar
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry blender to cut in the butter until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until fully blended.
- Form Dough: Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Carefully fold in the blueberries to avoid crushing them.
- Knead and Laminate Dough: Turn the dough out onto a lightly floured surface and knead gently just until all flour is incorporated. Fold the dough in half, press down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding process 4-5 times to create layers.
- Shape and Chill: Shape the dough into an 8 to 10 inch disc, about 1.5 to 2 inches thick. Refrigerate for 5 to 10 minutes to firm up.
- Cut and Freeze Scones: Cut the chilled dough into 8 equal wedges and place them on a baking sheet lined with a silicone mat or parchment paper. Freeze the scones for 30 minutes to help them keep their shape during baking.
- Preheat Oven: During the last 5 minutes of freezing, preheat your oven to 400°F (204°C).
- Egg Wash and Sanding Sugar: Brush the tops of the scones with egg wash, buttermilk, or heavy cream. Sprinkle with coarse sanding sugar if desired for extra sparkle and crunch.
- Bake: Bake the scones for 20 to 26 minutes or until they turn golden brown on top. Remove from oven and allow to cool completely on a wire rack before serving.
Notes
- Use cold butter for the best flaky texture.
- Handle the dough gently to avoid overworking and tough scones.
- Freezing the scones before baking helps them hold their shape and creates a better rise.
- You can use frozen blueberries but do not thaw them to prevent excess moisture.
- For a dairy-free option, substitute buttermilk and butter with dairy-free alternatives.
