Welcome to your new favorite breakfast treat! These blueberry scones are bursting with fresh blueberries and are perfectly flaky. They’re simple to make and will fill your kitchen with a delightful aroma.
Tips for Perfect Scones
Make sure your butter is super cold for that flaky texture we all love. Don’t skip the freezing step; it helps the scones rise beautifully.
Why You’ll Love Them
This part’s so satisfying... the mix of sweet blueberries and buttery goodness is just heavenly!
Ingredients
- Dry Ingredients:
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- Butter:
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- Filling:
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- Wet Ingredients:
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Instructions
- Prepare the Baking Sheet:
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Step 1- Line the baking sheet: Line a large baking sheet with parchment paper.
- Mix Dry Ingredients:
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Step 2- Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Incorporate Butter and Blueberries:
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Step 3- Grate butter: On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
- Combine Wet Ingredients:
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Step 4- Mix wet ingredients: In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it's sticky, work in a bit more flour. If it's dry, drizzle in a little more buttermilk. Form the dough into a ball.
- Shape the Dough:
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Step 5- Form the dough: Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet.
- Chill and Bake:
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Step 6- Freeze and preheat: Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
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Step 7- Brush and bake: Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
- Cool the Scones:
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Step 8- Transfer to cool: Transfer to a wire rack to cool.
Nutrition
- Calories: 220, Fat: 10g, Carbs: 30g, Protein: 3g
Cooking techniques
Cooking Techniques
Grating the butter helps achieve that perfect flaky texture. Be careful not to overmix the dough to keep it light and airy!
Variations or substitutions
Variations & Substitutions
Feel free to swap blueberries for cranberries or chopped nuts for a different flavor profile. You can also use almond extract instead of vanilla for a nutty aroma.
Storage tips
Storage Tips
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked scones and reheat in the oven when ready to enjoy!
Notes
These scones are best enjoyed fresh, but they can also be frozen before baking for a quick treat later!
