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Homemade Blueberry Scones

Enjoy fluffy, warm blueberry scones that are perfect for brunch or any gathering, filled with juicy blueberries and a perfect touch of sweetness.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 scones
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 225
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour A foundation for your scones, creating a hearty texture.
  • 1 cup sugar Sweetness that perfectly complements the vibrant blueberries.
  • 2 tablespoons sugar For sprinkling on top before baking.
  • 1 tablespoon baking powder This leavening agent is pivotal for that light, airy consistency.
  • 1 pinch sea salt Enhances flavor, balancing the sweetness.
Wet Ingredients
  • 1 1/3 sticks cold unsalted butter Using cold butter makes for flakier scones.
  • 1 cup cold buttermilk Contributes moisture and a subtle tanginess.
  • 2 large eggs Provide structure and binding.
Mix-ins
  • 1 1/2 cups fresh blueberries Juicy and bursting with flavor.
  • 1 to 2 tablespoons whole milk To help achieve the perfect glaze consistency.
For the Glaze
  • 1/2 cup sifted powdered sugar For making a sweet glaze.
  • 1 tablespoon melted unsalted butter Used for brushing the tops of the scones.

Method
 

Preparation
  1. Begin by preheating your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the flour, 1 cup of sugar, baking powder, and a pinch of sea salt. Whisk well.
  3. Grate the cold unsalted butter and fold it into the dry ingredients.
  4. In a separate bowl, whisk together the buttermilk and eggs. Pour into the dry mixture and mix until a dough forms.
  5. Gently fold in the blueberries.
  6. Transfer the dough onto a floured surface and roll it out to about 1 inch thick. Cut into 12 triangle pieces.
Baking
  1. Arrange the cut scones on a parchment-lined sheet tray with space in between.
  2. Chill the dough in the refrigerator for 20-25 minutes.
  3. Brush the tops with melted butter, sprinkle with the remaining sugar, and bake for 25-30 minutes or until golden.
  4. Once baked, let them cool on a rack, then drizzle with a glaze made of powdered sugar and milk.

Notes

Avoid overworking the dough to keep your scones light and fluffy. Only use fresh or properly thawed blueberries for the best flavor.