Homemade Blueberry Scones
A delightful treat with rich aroma and juicy blueberries nestled in buttery, flaky goodness, perfect for cozy gatherings or weekend breakfasts.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour The foundation of the scones, providing that perfect crumbly texture.
- 1 cup sugar Sweetness that balances the tartness of blueberries.
- 2 tablespoons sugar For topping the scones before baking.
- 1 tablespoon baking powder Contributes to a light and fluffy scone.
- 1 pinch sea salt Enhances sweetness and balances flavors.
Wet Ingredients
- 1 1/3 sticks cold unsalted butter Adds richness and keeps scones tender and flaky.
- 1 cup cold buttermilk Brings moisture and a subtle tanginess.
- 2 large eggs Helps bind ingredients together.
Main Ingredients
- 1 1/2 cups fresh blueberries Bursting with juiciness, providing delightful flavor.
For Glazing
- 1/2 cup sifted powdered sugar For making the glaze.
- 1-2 tablespoons whole milk To mix with the powdered sugar for glazing.
Other
- melted unsalted butter For brushing on top before baking.
Instructions
Preparation
- Preheat the oven to 375°F.
- In a large bowl, combine the flour, 1 cup of sugar, baking powder, and sea salt. Whisk thoroughly.
- Grate the cold unsalted butter and fold it into the dry mixture.
- In a separate bowl, whisk together the buttermilk and eggs. Pour this into the dry ingredients.
- Gently mix until a shaggy dough forms without overmixing.
- Fold in the fresh blueberries gently.
- Transfer the dough to a floured surface and roll it out to about 1 inch thick.
- Slice the dough into 12 triangle pieces and place on a parchment-lined tray.
- Chill the scones in the fridge for 20-25 minutes.
- Brush with melted butter and sprinkle with the remaining sugar.
Baking
- Bake the scones for 25-30 minutes, until lightly golden brown.
- Cool on a rack and prepare the glaze by whisking together the powdered sugar and milk until smooth. Drizzle over the cooled scones.
Notes
Ensure your butter is cold for best texture. You can substitute different fruits or use whole wheat flour for variations. Store leftovers in an airtight container for up to three days.