- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons cold butter, cubed
- 1/2 cup dried blueberries
- 1/3 cup buttermilk, plus more for brushing tops before baking
- 2 large eggs, lightly beaten
- Optional-make it Lemon Blueberry by adding 2 teaspoons grated lemon zest
- Preheat oven to 400 degrees F
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- Using a pastry cutter, stand mixer with a paddle attachment, or two knives, cut butter into the flour mixture until butter chunks are pea sized.
- Stir in blueberries (and optional lemon zest).
- Whisk egg and buttermilk together.
- Make a well in the center of dry ingredients, and pour in buttermilk mixture.
- Mix just until dough comes together.
- Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 1 inch thick circle.
- Using a floured knife, cut in half, then each half into thirds for 6 scones. (or for smaller scones, cut each half into 4 scones)
- Transfer to greased baking sheet. (or use parchment paper)
- Brush tops with buttermilk and sprinkle with sugar.
- Bake until golden brown, around 20 minutes.
- Transfer scones to wire racks to cool.
Blueberry Scones
Yield:
6-8 Scones
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons cold butter, cubed
- 1/2 cup dried blueberries
- 1/3 cup buttermilk, plus more for brushing tops before baking
- 2 large eggs, lightly beaten
- Optional-make it Lemon Blueberry by adding 2 teaspoons grated lemon zest
Instructions
- Preheat oven to 400 degrees F
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- Using a pastry cutter, stand mixer with a paddle attachment, or two knives, cut butter into the flour mixture until butter chunks are pea sized.
- Stir in blueberries (and optional lemon zest).
- Whisk egg and buttermilk together.
- Make a well in the center of dry ingredients, and pour in buttermilk mixture.
- Mix just until dough comes together.
- Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 1 inch thick circle.
- Using a floured knife, cut in half, then each half into thirds for 6 scones. (or for smaller scones, cut each half into 4 scones)
- Transfer to greased baking sheet. (or use parchment paper)
- Brush tops with buttermilk and sprinkle with sugar.
- Bake until golden brown, around 20 minutes.
- Transfer scones to wire racks to cool.
Notes
Work fast to keep the dough as cold as possible while mixing and shaping.
Cold dough will give more lift in the oven, and result in a lighter, flakier scone.
