Bakery-Style Blueberry Scones with Vanilla Icing
Serves 1
Directions
- 1Add flour to a bowl.
- 2Add sugar to the bowl.
- 3Whisk the dry ingredients together.
- 4Grate frozen butter into the dry ingredients.
- 5Mix the butter into the flour mixture with your hands until it resembles coarse crumbs.
- 6Pour buttermilk or heavy cream into the bowl.
- 7Add one large egg to the bowl.
- 8Add vanilla bourbon paste to the mixture.
- 9Mix the wet ingredients into the dry ingredients with a spatula until just combined.
- 10Add fresh blueberries to the dough.
- 11Gently fold the blueberries into the dough with a spatula.
- 12Dust a clean surface with flour and transfer the dough to it.
- 13Sprinkle more flour on top of the dough.
- 14Knead the dough lightly with your hands to bring it together.
- 15Cut the dough in half.
- 16Stack the two halves and press them together to form a round disk.
- 17Transfer the dough to a baking tray lined with parchment paper.
- 18Cut the round dough into 8 triangular scones.
- 19Brush the tops of the scones with buttermilk or heavy cream.
- 20Sprinkle granulated sugar on top of the scones.
- 21Bake the scones until golden brown.
- 22Dust the baked 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
- 0.5 cup buttermilk or heavy cream
- 1 large egg
- 1.5 teaspoons pure vanilla bourbon paste
- 1.25 cups fresh or frozen blueberries
- 2 tablespoons buttermilk or heavy cream for brushing
- granulated sugar for topping
- powder sugar for dusting
Equipment
bowlwhiskbox graterspatulaknifebaking trayparchment paperpastry brushsieve
Tips
- For bakery-style results, chill the scones for 15 minutes before baking to help them hold their shape.
- You can customize the scones by adding lemon zest, swapping blueberries for raspberries, or drizzling a glaze.
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