loveandlemons4.8
Blueberry Scones
Buttery, flaky, and crisp around the edges, these easy blueberry scones are a delicious treat for breakfast or brunch. Enjoy them plain or topped with my quick lemon glaze.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 40 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●grater
- ●spatula
- ●oven
📝 Preparation Steps
1
Line a large baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
baking powder2 teaspoons
3
On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
4
In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
large egg1
5
Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet, leaving a little space around each scone.
6
Freeze the scones for ⏱️ 15 minutes. Meanwhile, preheat the oven to 400°F.
7
Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to ⏱️ 27 minutes, or until golden brown on top.
Coarse sugar, for sprinkling, optional
8
Transfer to a wire rack to cool.
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