Blueberry Scones
These tender and flakey buttermilk scones are the perfect treat in the morning or with an afternoon cup of tea. It is super important that the butter is very cold in this recipe, which results in a flaky dough.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup very cold unsalted butter, cut into small pieces
- 1 cup fresh or frozen blueberries
- ½ cup plus 1 tablespoon buttermilk, divided
- 1 large egg, beaten
- 1 tablespoon coarse sugar
Products used
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Buttermilk
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Unsalted Butter
Directions
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Step 1
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
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Step 2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cold butter and, using a pastry cutter or two butter knives, cut the butter until it is the size of very small pebbles.
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Step 3
Add ½ cup buttermilk and the egg and stir until mostly combined; dough will still be lumpy with loose flour. Mix in the blueberries. Turn the contents out onto a clean work surface and press down on the mixture with the palm of your hand to bring the dough together. Continue until the mixture is just holding together but able to be formed into a large ball. Do not overwork. Form the dough into a 7-inch disc.
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Step 4
Cut the dough into 8 scones and place, about 1 inch apart, on the prepared baking sheet. Brush the tops of the scones with the remaining buttermilk and sprinkle with coarse sugar. Place baking sheet with scones into the freezer for 10 minutes to chill the scones. Then, transfer to the oven.
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Step 5
Bake until the edges are golden brown, about 25 minutes. Cool for a few minutes on the pan and then serve.
