Ingredients
Scale
- 2 cups all purpose flour
- 1 tsp kosher salt
- 1 T baking powder
- 3 T white sugar
- 1/8 tsp vanilla bean powder
- 1/2 cup cold butter (cut into 1/2″ cubes)
- 1 cup buttermilk (or 1 Tbsp white vinegar + 1 cup almond milk)
- 1 cup blueberries (fresh or frozen)
Glaze
- 2 T buttermilk/nut milk
- powdered sugar
Instructions
- In a food processor fitted with the s-blade, combine the flour, salt, baking powder, sugar and vanilla bean powder. Pulse a few times.
- Add the butter cubes (scattered through the flour mixture), and pulse 10-15 times to break up the butter.
- Add the buttermilk to the mixture, and pulse another 10-15 times until it all comes together.
- Dump the dough onto a lightly floured work surface, and gently work in the blueberries. Transfer to a parchment lined baking sheet and shape into a square, about 1″ thick. Brush with nut milk, and transfer to fridge for 30 minutes.
- Remove from the fridge, and using a bench scraper, cut into 12 evenly sized pieces. Gently separate the pieces on the baking sheet (they’ll expand while they bake).
- Bake in a 400 degree oven for 20-25 minutes, until deeply golden. Cool on a wire rack.
- Sprinkle with powdered sugar before serving.