Description
This Blueberry Scones recipe delivers tender, flaky scones bursting with fresh blueberries and lightly sweetened with a touch of sugar. These classic baked treats are perfect for breakfast, brunch, or an afternoon snack and feature a delicate vanilla aroma with a buttery crumb. The process involves cutting cold butter into dry ingredients, folding in wet ingredients with blueberries, shaping into a disc, chilling, and then baking until golden brown.
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)
Optional Topping
- 1 large egg + 1 tablespoon water (for egg wash) or buttermilk or heavy cream
- Coarse sanding sugar (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and the large egg until fully combined.
- Form Dough: Pour the wet ingredients into the dry ingredients and use a spatula to mix gently until just combined. Carefully fold in the blueberries, ensuring they are evenly distributed but not crushed.
- Knead and Laminate Dough: Turn the dough out onto a lightly floured surface. Knead gently until all the flour is incorporated. Then fold the dough in half, press down slightly, rotate 90 degrees, and fold in half again. Repeat this folding process 4-5 times to create layers.
- Shape and Chill: Shape the dough into an 8-10 inch disc that is about 1.5-2 inches thick. Refrigerate the disc for 5-10 minutes to firm up the dough slightly.
- Cut and Freeze Scones: Cut the chilled dough into 8 equal wedges. Place 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 while baking.
- Preheat Oven: While the scones are freezing, 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 your choice of egg wash (1 large egg mixed with 1 tablespoon water), buttermilk, or heavy cream. Optionally, sprinkle coarse sanding sugar over the tops for extra sweetness and sparkle.
- Bake: Bake the scones in the preheated oven for 20-26 minutes, or until they are golden brown and cooked through. Once baked, transfer the scones to a wire rack to cool completely before serving.
Notes
- Use cold butter and buttermilk to achieve a flaky texture.
- Handle the dough gently and avoid overmixing to keep scones tender.
- Freezing the scones before baking helps them to keep a nice shape and flakiness.
- Fresh blueberries are preferred but frozen can be used without thawing for best results.
- Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days or frozen.
