Classic Blueberry Scones

• All-purpose Flour (or a gluten-free blend, if desired)
• Granulated Sugar – Sugar helps to sweeten this mixture.
• Baking Powder – This acts as an active ingredient to help the cookies rise.
• Baking Soda – This acts as an active ingredient to help the cookies rise.
• Salt – Salt because we all love a little salt and it perfects the balance of flavors.
• Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
• Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
• Buttermilk – Buttermilk helps to mind the mixture. Buttermilk can be purchased in the milk sections of the store. Don’t have buttermilk on hand? No worries! You can make buttermilk at home with 1 cup of milk & 1 Tablespoon of lemon juice or white vinegar.
• Blueberries – FROZEN IS KEY! My best advice when working with frozen fruit is to always coat berries in flour before adding them to any cookie, scone, muffin recipe, to ensure they stay separated from the mixture.
• Heavy Whipping Cream (or Half&half or milk)
• Powdered Sugar – This is used for the optional glaze

HOW TO MAKE THIS RECIPE:

The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.

1. Start by preparing the kitchen and pre-measuring your ingredients.
2. In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.

4. In a small bowl, mix together the buttermilk and vanilla.

5. Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.

6. Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.

7. Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.

8. Put the wedges on a baking sheet covered with parchment paper.

9. Place cookie sheet in the fridge for one hour, to allow the scones to set.

10. After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.

11. Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.

12. Cool completely on a wire rack.

13. Once cooled, whisk up 1/2 Cup powdered sugar, 1 Tbsp Vanilla and 1 Tbsp water to create a thin glaze.

14. Carefully drizzle glaze over scones and allow time to set before serving.

15. Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!

Classic Blueberry Scones

madicakes.blog

The most delicious scones you will ever eat. These are fluffy, flakey and very tasty!

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Prep Time 1 hour hr 15 minutes mins

Cook Time 20 minutes mins

Cool Time 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert, Snack

Servings 8 Scones

Ingredients

  

• 2 Cups Flour
• 1/4 cup Sugar
• 1 1/4 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 Cup Butter Cold
• 1 tsp Vanilla Extract
• 3/4 Cup Buttermilk
• 1 Cup Frozen Blueberries Floured

Instructions

 

• Start by preparing the kitchen and pre-measuring your ingredients.
• In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
• In a small bowl, mix together the buttermilk and vanilla.
• Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
• Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
• Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
• Put the wedges on a baking sheet covered with parchment paper.
• Place cookie sheet in the fridge for one hour, to allow the scones to set.
• After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
• Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
• Cool completely on a wire rack.
• Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!

Keyword Bakery, Breakfast, Brunch, Scones, Sweet Treats, Sweets