Description
Delight in these tender, buttery Blueberry Scones, perfectly baked to golden brown with bursts of fresh blueberries in every bite. This easy-to-follow recipe uses simple ingredients and a classic folding technique to create flaky layers with a slightly crisp exterior, ideal for breakfast, brunch, or a comforting snack.
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
Additional
- 1 cup fresh blueberries (or frozen, unthawed)
- Egg wash: 1 large egg + 1 tablespoon water (for brushing)
- Coarse sanding sugar (optional, for sprinkling)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Use your fingers or a pastry blender to cut in the butter until the mixture resembles coarse crumbs with visible pea-sized pieces of butter, which will help create flaky layers.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until well combined for a smooth, flavorful liquid mixture.
- Form Dough: Pour the wet ingredients into the dry ingredients and gently mix with a spatula just until combined. Carefully fold in the blueberries to avoid bursting them and maintain their shape.
- Knead and Laminate Dough: Turn the dough onto a lightly floured surface and gently knead it until all flour is incorporated. Fold the dough in half, press down slightly, turn 90 degrees, and fold in half again. Repeat this folding process 4-5 times to create layers for flaky scones.
- Shape and Chill: Shape the dough into an 8-10 inch disc about 1.5-2 inches thick. Refrigerate the dough for 5-10 minutes to firm it up for easier cutting.
- Cut and Freeze Scones: Cut the chilled dough into 8 equal wedges and place them on a baking sheet lined with parchment paper or a silicone mat. Freeze for 30 minutes to help scones hold their shape during baking.
- Preheat Oven: During the last 5 minutes of freezing, preheat your oven to 400°F (204°C) to ensure proper baking temperature.
- Egg Wash and Sanding Sugar: Brush the tops of the scones with prepared egg wash (1 egg mixed with 1 tablespoon water), buttermilk, or heavy cream to achieve a shiny, golden crust. Sprinkle with coarse sanding sugar for added texture and sweetness, if desired.
- Bake: Bake the scones for 20-26 minutes until golden brown and cooked through. Remove from the oven and allow them to cool completely on a wire rack before serving to preserve their texture.
Notes
- Use cold butter for best flaky texture; warm butter will result in denser scones.
- Frozen blueberries can be used but do not thaw to prevent bleeding colored batter.
- Freezing the cut scones before baking helps them keep their shape and rise evenly.
- Variations: Add lemon zest or substitute blueberries with other berries or chocolate chips.
- Store baked scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
