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Buttery Blueberry Scones: A Flavorful Twist on Tradition
Youssef Hb

Buttery Blueberry Scones: A Flavorful Twist on Tradition

Golden-crust scones with a tender crumb and juicy blueberries. Perfect for breakfast or tea, these easy scones balance sweetness and flakiness in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¼ cup cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ cup unsalted butter (frozen and grated)
  • 1½ cups blueberries (frozen or fresh)
  • ½ cup buttermilk (cold)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract (optional for vegan option)

Method
 

  1. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Freeze 1 stick butter for 30 minutes; grate frozen butter into dry mixture. Use fingers to break clumps into coarse cornmeal texture.
  3. Add blueberries and gently toss to coat. Use dry hands to lift and fold mixture 5-6 times.
  4. In separate bowl, whisk buttermilk, egg, and vanilla until emulsified. Pour into dry mixture. Mix with spatula until shaggy dough forms.
  5. Knead dough 4-5 times until smooth. Adjust texture: Add 1-2 tbsp flour if sticky, or 1 tbsp buttermilk if too dry.
  6. Shape into 10cm circle, cut into 8 wedges. Brush tops with buttermilk glaze if desired.
  7. Bake at 400°F (200°C) for 25-30 minutes until golden and firm.

Notes

Frozen berries prevent color bleeding
Omit vanilla for vegan option
Let dough rest 10 minutes before shaping
Store in airtight container for 2-3 days