Bakery-Style Blueberry Scones
Directions
- 1Add all-purpose flour, granulated sugar, baking powder, and salt to a large bowl and whisk together.
- 2Grate the frozen butter into the flour mixture.
- 3Mix the butter into the flour mixture with your hands until well combined.
- 4Pour buttermilk or heavy cream, egg, and pure vanilla bourbon paste into the mixture.
- 5Mix with a spatula until combined.
- 6Add blueberries and gently fold them into the dough.
- 7Lightly flour a clean surface and knead the dough a few times.
- 8Divide the dough into two halves.
- 9Form each half into a disc and cut each disc into four triangles.
- 10Place the scones on a baking sheet lined with parchment paper.
- 11Brush the tops of the scones with buttermilk or heavy cream and sprinkle with granulated sugar.
- 12Bake the scones until golden brown.
- 13Dust the baked scones with powder 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
large bowlwhiskgraterspatulaknifebaking sheetparchment paperpastry brushsieve
Tips
- A brief chill before baking is optional but helps the scones hold their shape and ensures bakery-style results.
- This recipe is a blueprint; you can add lemon zest, swap blueberries for raspberries, or drizzle a glaze.
- Do not thaw frozen blueberries if using them.
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