Blueberry Scones
These Blueberry Scones are buttery and filled with juicy fresh blueberries. They are perfect for brunch with tea and coffee, or as a midday snack. Made with buttermilk, these scones are super tender and will not disappoint.
Servings: 8 scones
Ingredients
- 2 cup all-purpose flour 270 g
- ⅓ cup granulated sugar 66 g
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 4 oz unsalted butter cold and cubed, 113 g
- 1 heaping cup of fresh blueberry 175 g
- 1 large egg
- ⅔ cup buttermilk 160 g
- ½ teaspoon vanilla extract
- 1 tablespoon turbinado sugar or white sanding sugar
Instructions
- Add flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and mix to combine.
- Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about large pea size. Toss in the blueberries.
- In a measuring cup, add buttermilk, egg and vanilla extract and beat to combine.
- Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 2 tablespoons to use as egg wash.
- Fold with a spatula or wooden spoon until a wet dough forms, be careful not the crush the blueberries.
- Turn the dough out onto a well-floured board, fold it over itself a 2 - 3 times, and shape into a circle about 1 ½” thick.
- Cut into 8 scones. Place the scones on a lined baking sheet and freeze or refrigerate while the oven preheats.
- Preheat the oven to 400°F.
- Take the scones out of the freezer or refrigerator, brush the top and sides with the reserved egg wash, and sprinkle generously with turbinado sugar.
- Bake for 23 - 24 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool completely on a wire rack.
Notes
- Just like with pie dough, you want to keep these easy blueberry scones cold before baking so they hold their shape and rise taller.
- Make sure to reserve some of the egg/buttermilk mixture to use as egg wash on top of the scones to enhance browning while baking.
- If needed, use an insulated baking sheet or stack baking sheets to keep the bottoms of these blueberry scones from getting too brown.
- Try this blueberry scones recipe with other berries and fruits for more fun fruity variations.
- You can use frozen blueberries, see the post for more tips on how to adjust the process of making these scones with frozen berries.
Nutrition
Serving: 103g | Calories: 286kcal
