Description
Tender, fluffy scones bursting with juicy blueberries. A simple glaze adds the perfect touch of sweetness.
Ingredients
Units
Scale
- 2 cups (473 ml) all purpose flour
- 1 tsp kosher salt
- 1 tbsp baking powder
- 3 tbsp white sugar
- 1/8 tsp vanilla bean powder
- 1/2 cups (118 ml) cold butter
- 1 cups (237 ml) buttermilk
- 1 cups (237 ml) blueberries
- 2 tbsp buttermilk/nut milk
- powdered sugar
Instructions
- Combine flour, salt, baking powder, sugar, and vanilla bean powder in a food processor fitted with the s-blade. Pulse a few times.
- Add butter cubes, scattered through the flour mixture, and pulse 10–15 times to break up the butter.
- Add buttermilk and pulse another 10–15 times until the dough comes together.
- Dump the dough onto a lightly floured surface and gently fold in the blueberries.
- Transfer the dough to a parchment-lined baking sheet, shape into a 1-inch thick square, brush with nut milk, and refrigerate for 30 minutes.
- Remove from the refrigerator and cut into 12 evenly sized pieces using a bench scraper.
- Gently separate the pieces on the baking sheet.
- Bake at 400°F (204°C) for 20–25 minutes, until deeply golden.
- Cool on a wire rack.
- Sprinkle with powdered sugar before serving.
Notes
- For a richer flavor, use cold unsalted butter and cut it into small cubes directly from the fridge.
- If you don’t have buttermilk, you can substitute with 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar (let it sit for 5 minutes before using).
- To prevent the scones from over-browning, rotate the baking sheet halfway through the baking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 20