Blueberry Scones
Yield: 8 scones
Rich and flaky, and dotted with chewy dried blueberries, these blueberry scones are a bakery-style treat you can easily make at home!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 tablespoons granulated sugar, plus 2 teaspoons to finish
- ½ cup cold, unsalted butter, cut into ¼"-½" pieces
- ¾ cup dried wild blueberries
- ½ cup whole-fat buttermilk (do not substitute with a homemade version)
- 1 large egg, lightly beaten
- 2 tablespoons milk
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together flour, baking powder, baking soda, salt, and 3 tablespoons of the sugar.
- With a rigid pastry blender, cut in butter until mixture resembles coarse meal, with the largest butter pieces being the size of a large pea. Stir in dried blueberries. Make a well in the center; add buttermilk and egg, and stir just until combined, taking care to not overmix. The dough will be shaggy - rough and lumpy with visible clumps, but still well-combined.
- Handle the dough as little as possible to keep the butter cold, which will give you flakier scones. Quickly gather up the dough in the bowl with your hands, somewhat squeezing it to bind it altogether into a single round of dough. Place dough on a lightly floured work surface and knead 5 to 6 times, which will make everything come together into a smoother dough. Quick shape dough into a ball, place it on your lightly floured surface, and pat into an 8″ diameter disk. Then cut the disk into 8 wedges, using a stiff bench scraper or large non-serrated knife. When cutting, press straight down with the bench scraper, then pull it straight back up; do not saw or cut back and forth horizontally, as this will hinder the rise and overall flaky texture. Transfer wedges to prepared baking sheet, leaving at least 1" of space between each scone.
- Lightly brush the top of each scone with milk, then sprinkle remaining 2 teaspoons of the granulated sugar over the top of the scones.
- Bake 12-15 minutes, or until scones are golden. Let scones cool 5 minutes on the pan before transferring them to a wire rack to cool completely.
Notes
- These are best eaten on the day they are baked. The unbaked dough freezes really well, enabling you to store them in your freezer and bake them up fresh when desired. Just cut the dough into triangles and freeze them on a parchment paper lined baking sheet for 1 hour. Then store them in a freezer-safe container or baggie and place in the freezer for up to 3 months. On the day you want to bake them, take them directly from the freezer to the baking sheet lined with parchment paper (do not thaw first), brush with milk, and sprinkle with sugar. You will need to bake the frozen dough a bit longer, adding 3-5 minutes to the regular baking time.
- To revive outer crispness the following day, rewarm briefly in a toaster oven or air fryer.
- To use fresh blueberries, substitute dried blueberries with ¾ cup small fresh blueberries. Just know that kneading the dough will cause some of the berries to burst and it will be a bit "messier". I prefer dried blueberries for this recipe, but I know I'll get asked if fresh blueberries work. They do, it's just not as easy to work with the dough. :)
Adapted from Everyday Food by Martha Stewart, originally from Letty Hampton of Oxford, MI.
Nutrition Information:
Calories: 310kcal Carbohydrates: 42g Protein: 5g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.5g Cholesterol: 56mg Sodium: 318mg Potassium: 184mg Fiber: 3g Sugar: 14g Vitamin A: 420IU Calcium: 100mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.