Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter (1 stick), frozen
- 1½ cups blueberries (fresh or frozen)
- ½ cup cold buttermilk, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar, for sprinkling (optional)
Instructions
- Line a large baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a bowl.
- Grate the frozen butter and mix it with the flour mixture.
- Fold in the blueberries gently.
- Whisk together buttermilk, egg, and vanilla in another bowl and combine with the flour mixture.
- Knead the dough gently and shape it into a disk.
- Slice the disk into 8 wedges and transfer to the baking sheet.
- Freeze the scones for 15 minutes while preheating the oven to 400°F.
- Brush tops with buttermilk, sprinkle with coarse sugar, and bake for 18 to 27 minutes.
- Cool the scones on a wire rack before serving.
Notes
Ensure your butter is frozen for the best flaky texture.
Avoid overmixing the dough to keep the scones tender.
Variations can include adding lemon zest or substituting different berries.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8
- Sodium: 200
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30