Description
Delight in these classic Blueberry Scones, perfect for breakfast or an afternoon treat. Tender, flaky, and studded with fresh blueberries, these scones combine a buttery dough with a hint of vanilla, baked to golden perfection. Ideal for pairing with tea or coffee, they’re simple to make and sure to impress.
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
Fruit
- 1 cup fresh blueberries (or frozen, unthawed)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using your fingers or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces scattered throughout.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and the large egg until smooth.
- Form Dough: Pour the wet ingredients into the dry mixture and mix gently with a spatula until just combined. Carefully fold in the fresh blueberries to avoid breaking them.
- Knead and Laminate Dough: Turn the dough out onto a lightly floured surface. Knead gently just until all the flour is incorporated. Fold the dough in half, press down lightly, rotate 90 degrees, and fold in half again. Repeat this folding process 4-5 times to create flaky layers.
- Shape and Chill: Shape the dough into a disc about 8-10 inches in diameter and 1.5-2 inches thick. Place it in the refrigerator to chill for 5-10 minutes, which helps the dough firm up for easier cutting.
- Cut and Freeze Scones: Remove the chilled dough and cut into 8 equal wedges. Arrange the wedges 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: While the scones freeze, preheat your oven to 400°F (204°C). This ensures it’s at the perfect baking temperature once the scones are ready.
- Egg Wash and Sanding Sugar: Brush the tops of each scone with an egg wash made by mixing 1 large egg and 1 tablespoon water, or alternatively use buttermilk or heavy cream. Optionally, sprinkle coarse sanding sugar on top for a sparkling finish and added texture.
- Bake: Bake the scones in the preheated oven for 20-26 minutes or until they turn golden brown and a toothpick inserted comes out clean. Remove from the oven and allow the scones to cool completely on a wire rack before serving.
Notes
- For best results, use cold butter and cold ingredients to ensure flaky scones.
- Gentle folding preserves the shape of the blueberries and prevents bleeding.
- Freezing the scones before baking helps maintain their shape and creates a tender crumb.
- You can substitute fresh blueberries with frozen ones, but do not thaw them before incorporating into the dough.
- Serve scones with clotted cream, jam, or butter for a traditional experience.
