Blueberry Scones
Ingredients
- 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
- ½ cup cold buttermilk, plus more for brushing*
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar, for sprinkling, optional
Instructions
- Prepare a large baking sheet by lining it with parchment paper.
- In a large mixing bowl, whisk together the flour, cane sugar, baking powder, and sea salt.
- Grate the frozen butter using the large holes of a box grater. Add the grated butter to the flour mixture, tossing to coat. Use your hands to mix until the texture resembles coarse crumbs. Gently fold in the blueberries.
- In a separate medium bowl, whisk the buttermilk, egg, and vanilla extract (if using) until well combined. Pour this mixture over the dry ingredients and use a spatula to gently mix until a shaggy dough forms.
- Knead the dough lightly with your hands to ensure any remaining dry ingredients are incorporated. Adjust the dough as needed—if it’s sticky, sprinkle in more flour; if it’s too dry, add a little more buttermilk. Shape the dough into a ball.
- Place the dough ball on a lightly floured surface and flatten it into a 7- to 8-inch disk about 1 inch thick. Cut the disk into 8 equal wedges and arrange them on the prepared baking sheet.
- Freeze the scones for 15 minutes to firm up the dough while preheating your oven to 400°F.
- Remove the scones from the freezer, brush the tops with buttermilk, and, if desired, sprinkle with coarse sugar for extra sweetness.
- Bake for 18 to 27 minutes, or until the scones are golden brown on top.
- Allow the scones to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely before serving.
