Bakery-Style Blueberry Scones

Serves 1
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Directions

  1. 1Add 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt to a large bowl and whisk to combine.
  2. 2Grate 1/2 cup of frozen unsalted butter into the flour mixture.
  3. 3Mix the butter into the flour mixture with your hands until the butter is coated with flour.
  4. 4Pour 1/2 cup of buttermilk or heavy cream, 1 large egg, and 1 1/2 teaspoons of pure vanilla bourbon paste into the dry ingredients.
  5. 5Mix the ingredients with a spatula until combined.
  6. 6Add 1 1/4 cups of fresh or frozen blueberries to the mixture.
  7. 7Gently fold the blueberries into the dough using the spatula until just combined.
  8. 8Transfer the dough to a lightly floured surface.
  9. 9Gently shape the dough into a thick circle (about 1-inch thick) with your hands.
  10. 10Cut the dough into 8 equal wedges using a knife.
  11. 11Place the scones on a baking sheet lined with parchment paper, leaving some space between each.
  12. 12Brush the tops of the scones with 2 tablespoons of buttermilk or heavy cream.
  13. 13Sprinkle the tops of the scones with granulated sugar.
  14. 14Bake the scones until golden brown.
  15. 15Once cooled, dust the scones with powdered sugar using a sieve.

Ingredients

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, frozen
  • 0.5 cup buttermilk or heavy cream
  • 2 tablespoons buttermilk or heavy cream for brushing
  • 1 large egg
  • 1.5 teaspoons pure vanilla bourbon paste
  • 1.25 cup fresh or frozen blueberries
  • granulated sugar
  • powder sugar

Equipment

bowlwhiskgraterspatulaknifebaking sheetparchment paperpastry brushsieve

Tips

  • A brief chill before baking is optional, but helps the scones hold their shape and ensures bakery-style results.
  • You can add lemon zest.
  • Swap blueberries for raspberries.
  • Drizzle a glaze on top.