Description
These classic blueberry scones are tender, buttery, and bursting with fresh blueberries. Perfect for breakfast or an afternoon treat, they offer a delicate crumb and a golden-brown crust. The simple preparation involves mixing dry and wet ingredients, gently folding in the berries, and baking until perfectly golden.
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
Wet Ingredients
- ½ cup cold unsalted butter, cubed (113 grams)
- ½ cup buttermilk (118 ml)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh blueberries (or frozen, unthawed)
For Egg Wash (Optional)
- 1 large egg
- 1 tablespoon water
- Coarse sanding sugar (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed butter to the bowl. Use your fingers or a pastry blender to cut the butter into the dry mixture until it resembles coarse crumbs with pea-sized pieces of butter.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until smooth.
- Mix Wet into Dry: Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Be careful not to overmix. Fold in the blueberries carefully to avoid crushing them.
- Knead and Fold Dough: Transfer the dough to a lightly floured surface. Knead gently until all flour is incorporated. Then fold the dough in half, press down slightly, turn it 90 degrees, and fold in half again. Repeat this folding 4 to 5 times to create flaky layers.
- Shape and Chill: Shape the dough into an 8-10 inch disc about 1.5 to 2 inches thick. Refrigerate for 5 to 10 minutes to firm up.
- Cut and Freeze: 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 hold their shape during baking.
- Preheat Oven: During the last 5 minutes of freezing, preheat your oven to 400°F (204°C).
- Prepare for Baking: Optionally, brush the tops of the scones with an egg wash made from 1 large egg and 1 tablespoon water, or use buttermilk or heavy cream. Sprinkle with coarse sanding sugar for extra crunch and sparkle.
- Bake: Bake the scones in the preheated oven for 20 to 26 minutes, or until they turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the scones from the oven and allow them to cool completely on a wire rack before serving.
Notes
- Use cold butter to ensure flaky texture.
- Do not overmix the dough to keep scones tender.
- Fresh blueberries are preferred but frozen can be used without thawing.
- Freezing the shaped scones before baking helps maintain their shape and flare.
- Optional egg wash adds a shiny, golden finish and enhances browning.
- Serve scones plain or with jam, clotted cream, or honey.
