These blueberry scones are buttery, moist, and loaded with jammy blueberries. They are beautifully golden and crunchy on the outside.
Ingredients
2 1/2 cup
All-purpose white flour
(plus more for work surface and kneading)
4 tbsp
Granulated sugar
(granulated)
1 tbsp
Baking powder
1/2 tsp
Salt
1 1/2 cup
Blueberries
(fresh or frozen)
1/2 cup
Butter, unsalted
(cold; cubed)
2/3 cup
Buttermilk, 2% M.F.
(cold; plus more for brushing top of scones)
1 large
Egg
1 tsp
Vanilla extract, pure
Instructions
Line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Work in the cubed butter with a pastry cutter or fork until it resembles a coarse meal with a few larger pieces remaining. Toss in the blueberries and set the mixture aside.
In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until just combined (don't over mix) and all appears to be moistened.
Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour as needed, until the dough no longer sticks to your fingers). The ball does not need to be smooth. Rough and shaggy is good.
Pat into a 6″ thick circle and cut into 8 or 10 wedges.
Place wedges 2″ apart onto the baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400 degrees F.
Brush the tops of the scones with more buttermilk and bake for 20-22 minutes, or until golden brown. Remove from the oven and let cool before serving.
Notes:
**When using frozen blueberries, do not thaw and bake scones immediately after resting in the fridge for 20 minutes.**
Storage instructions:
Leftovers can be stored in an airtight container with a paper towel placed over the top of the scones to prevent them from getting soggy.
Store at room temperature for up to 2 days
Store in the fridge for up to 5 days.
To freeze, let cool completely, place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds.
