Blueberry Scone Recipe
The origins of scones can be traced back to Scotland, where they were initially made with oats and griddle-cooked into a large, flat round that was later cut into triangles. Over time, scones evolved into a more refined, baked delicacy in Britain, often served with clotted cream and jam during afternoon tea.
Equipment
- Mixing bowls
- Pastry cutter or fork
- Whisk
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and diced
- 1/2 cup (120ml) buttermilk (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen blueberries
- 1-2 tablespoons coarse sugar (for sprinkling)
Instructions
- Preheat and PreparePreheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry IngredientsIn a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in ButterAdd the cold, diced butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs. The small bits of butter will create a flaky texture.
- Combine Wet IngredientsIn a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the dough begins to come together.
- Fold in BlueberriesGently fold in the blueberries, being careful not to overmix. Overmixing can cause the scones to become tough and smash the blueberries.
- Shape the DoughTurn the dough out onto a lightly floured surface and knead it gently a few times. Shape the dough into a circle about 1 inch thick. Use a sharp knife or bench scraper to cut the dough into 8 wedges.
- BakePlace the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops with buttermilk and sprinkle with coarse sugar for a golden, crunchy topping. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and ServeAllow the scones to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature with butter, jam, or a drizzle of glaze.