Description
These Blueberry Scones are a delightful treat that’s perfect for breakfast, brunch, or an afternoon snack. They’re bursting with juicy blueberries, with a flaky texture and a golden brown crust.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour (300 grams)
- 1/2 cup granulated sugar (99 grams)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed (113 grams)
- 1/2 cup buttermilk (118 ml)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries (or frozen, unthawed)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Add the cold, cubed butter 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.
- Form Dough: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Gently fold in the blueberries.
- Knead and Laminate Dough: Turn the dough out onto a lightly floured surface and knead gently until all the 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.
- Shape and Chill: Shape the dough into an 8-10 inch disc, about 1.5-2 inches thick. Refrigerate for 5-10 minutes.
- Cut and Freeze Scones: Cut the chilled dough into 8 equal wedges. Place them on a baking sheet lined with a silicone mat or parchment paper. Freeze for 30 minutes.
- Preheat Oven: Preheat oven to 400°F during the last 5 minutes of freezing.
- Egg Wash and Sanding Sugar: Brush the tops of the scones with egg wash (1 large egg + 1 tablespoon water), buttermilk, or heavy cream. Sprinkle with coarse sanding sugar, if desired.
- Bake: Bake for 20-26 minutes, or until golden brown. Allow the scones to cool completely on a wire rack.
Notes
- Optional: Add sanding sugar to the scones after the egg wash and before baking for extra sweetness and crunch.
- Flour: Measure the flour using the “scoop and level” method for accurate results. For gluten-free scones, use a 1-to-1 gluten-free all-purpose flour blend like King Arthur’s.
- Blueberries: Frozen blueberries can be used in place of fresh. Do not thaw before adding them to the batter.
- Storage: Store leftover scones in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 310kcal
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
