Description
This Blueberry Scones recipe delivers tender, flaky scones bursting with fresh blueberries. Perfect for breakfast or an afternoon treat, these scones are made with all-purpose flour, cold butter, and buttermilk, creating a moist, flavorful pastry with a lightly sweet crumb and a golden crust.
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
- 1 large egg
- 1 tablespoon water
- Optional: coarse sanding sugar for sprinkling
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until smooth and combined.
- Form Dough: Pour the wet ingredients into the dry mixture. Use a spatula to gently mix until just combined. Carefully fold in the blueberries to avoid breaking them.
- Knead and Laminate Dough: Turn the dough onto a lightly floured surface. Knead gently to incorporate any remaining flour. Fold the dough in half, press it down slightly, rotate 90 degrees, and fold in half again. Repeat this folding and turning process 4-5 times to create flaky layers.
- Shape and Chill: Shape the dough into an 8 to 10-inch disc about 1.5 to 2 inches thick. Refrigerate the disc for 5 to 10 minutes to firm up.
- Cut and Freeze Scones: Cut the chilled dough into 8 equal wedges. Place the wedges on a baking sheet lined with parchment paper or a silicone mat. Freeze the scones for 30 minutes to help them hold their shape when baking.
- Preheat Oven: Preheat your oven to 400°F (204°C) during the last 5 minutes of the freezing time.
- Egg Wash and Sanding Sugar: Brush the tops of the scones with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water. Optionally, sprinkle coarse sanding sugar over the tops for extra sparkle and crunch.
- Bake: Bake the scones in the preheated oven for 20 to 26 minutes until they turn golden brown and cooked through. Allow the scones to cool completely on a wire rack before serving.
Notes
- Use cold butter and cold buttermilk to achieve flaky layers.
- Gently fold in blueberries to prevent them from breaking and bleeding into the dough.
- Freezing the dough before baking helps the scones keep their shape and develop flakiness.
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.
- Store baked scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
