Ingredients
Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (1 stick) unsalted butter, grated and very cold or frozen
- ½ cup buttermilk or heavy cream, plus more for brushing on top
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
Vanilla Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or water
- 1 ½ teaspoons vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder to ensure even distribution of leavening and seasoning.
- Incorporate Butter: Using a pastry blender or your hands, cut in the grated and very cold (or frozen) unsalted butter until the mixture becomes crumbly, creating a flaky texture in the scones.
- Combine Wet Ingredients: In a small bowl, whisk together the large egg, buttermilk (or heavy cream), and vanilla extract until smooth and well combined.
- Add Blueberries and Mix: Add the wet ingredients along with the fresh or frozen blueberries to the dry ingredients. Stir gently until the dough is moistened and holds together, forming a slightly sticky ball.
- Shape the Dough: Lightly flour a piece of parchment paper or your countertop. Press the dough into an 8-inch circle approximately ¾ inch thick. This thickness ensures tender but well-cooked scones.
- Prepare for Baking: Brush the top of the dough circle with additional buttermilk to promote browning and a glossy finish once baked.
- Cut into Wedges: Using a sharp knife, cut the dough circle into 8 equal wedges. Carefully transfer the wedges to a baking sheet lined with parchment paper or a silicone baking mat, spacing them out to allow for expansion.
- Chill the Dough: Place the baking sheet with scones into the refrigerator for 20 minutes to chill. This helps the butter firm up again and results in flakier scones.
- Preheat Oven: While chilling, preheat your oven to 400°F (204°C) to ensure it’s fully heated before baking.
- Bake Scones: Bake the chilled scones for 20 to 25 minutes or until they turn golden brown on top and are cooked through, developing a crisp exterior.
- Prepare Vanilla Glaze: In a small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract until smooth and pourable.
- Glaze the Scones: Remove the scones from the oven and let them cool slightly. Drizzle the vanilla glaze generously over the warm scones for a sweet finishing touch.
- Serve and Store: Serve the scones warm for the best flavor and texture, or let them cool completely to room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- For the best texture, use very cold or even frozen butter to achieve flaky scones.
- You can substitute heavy cream for buttermilk for a richer scone.
- Fresh blueberries provide the best flavor, but frozen berries work just as well – just do not thaw them before adding to the dough to prevent color bleed.
- Brushing the tops with buttermilk before baking helps achieve a golden brown crust.
- Chilling the dough before baking ensures the butter stays cold, contributing to a flakier structure.
- Store scones in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Reheat gently in the oven or microwave before serving to refresh texture and warmth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Bakery
- Method: Baking
- Cuisine: American
