Bakery-Style Blueberry Scones
Serves 1
Directions
- 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.
- 2Grate 1/2 cup of frozen unsalted butter into the flour mixture.
- 3Mix the butter into the flour mixture with your hands until the butter is coated with flour.
- 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.
- 5Mix the ingredients with a spatula until combined.
- 6Add 1 1/4 cups of fresh or frozen blueberries to the mixture.
- 7Gently fold the blueberries into the dough using the spatula until just combined.
- 8Transfer the dough to a lightly floured surface.
- 9Gently shape the dough into a thick circle (about 1-inch thick) with your hands.
- 10Cut the dough into 8 equal wedges using a knife.
- 11Place the scones on a baking sheet lined with parchment paper, leaving some space between each.
- 12Brush the tops of the scones with 2 tablespoons of buttermilk or heavy cream.
- 13Sprinkle the tops of the scones with granulated sugar.
- 14Bake the scones until golden brown.
- 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.
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