Description

These Blueberry Scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers.

Ingredients

Scale

2 cups all-purpose flour, plus more for hands and work surface
1/2 cup granulated sugar
2 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup buttermilk
1 large egg
1 ½ teaspoons pure vanilla extract
1 heaping cup frozen blueberries

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Instructions

Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter. Add grated butter to the flour mixture and combine with a pastry cutter or two forks. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk the egg with ½ cup buttermilk and vanilla extract in a small bowl. Drizzle over the flour mixture and add the blueberries. Mix until everything appears moistened.
Flour countertop and hands. Lay dough on floured surface and work into a circle as best as you can. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of buttermilk. Press down until about 1 inch thick. With a sharp knife cut into 8 triangles.
Place scones on a parchment lined baking sheet and freeze for at least 1 hour.
Meanwhile, preheat oven to 400°F and line a large baking sheet with parchment paper.
After freezing, arrange scones 2-3 inches apart on the prepared baking sheet. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool about 10 minutes. Enjoy!

Notes

If you’re making mini scones, prepare the dough, cut it in half to make 2 smaller circles, then cut each circle into 8 mini triangles to have sixteen mini scones total. Just keep in mind, cooking time will differ. Bake for only 18-20 minutes or until lightly browned.

Expect some spreading, but if you notice that they are spreading too much, remove from oven and using a rubber spatula, press them back into triangle shapes.

Prep Time: 35 minutes
Cook Time: 25 minutes