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Buttermilk Blueberry Scones

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These melt in your mouth buttermilk blueberry scones are a dream. With a tender crumb, these scones are packed with sweet and juicy blueberries and baked to golden brown perfection! For a final touch of deliciousness, scones are drizzled with a sweet cream glaze. 

Ingredients

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Buttermilk Blueberry Scones 

  • 1 1/2 Cups (188 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 2 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3 Tablespoons (38 g) Granulated Sugar
  • 1 Large Egg, Cold
  • 6 Tablespoons (90 ml) Buttermilk, Cold
  • 6 Tablespoons (85 g) Unsalted Butter, Frozen
  • 3/4 Teaspoon Vanilla Extract
  • 3/4 Cup Fresh Blueberries 

Cream Glaze 

  • 1/2 Cup (60 g) Confectioners’ (Powdered) Sugar
  • 1 1/2 –2 Tablespoons Heavy Whipping Cream
  • 1/2 Teaspoon Vanilla Extract, Optional 

Instructions

  1. Line a large baking sheet with parchment paper. Set aside.
  2. In a small mixing bowl, add the egg and thoroughly whisk. Divide the whisked egg in half. Set the second half of the whisked egg aside for later use.
  3. In the mixing bowl with the remaining egg, add the buttermilk and vanilla extract. Whisk ingredients together to combine.
  4. Once thoroughly mixed, refrigerate wet ingredient mixture until ready to use.
  5. In a large mixing bowl, add the flour, baking powder, baking soda, sugar and salt. Whisk ingredients together to combine.
  6. Using a box grater, grate the frozen butter and transfer into the bowl with the dry ingredients.
  7. Use a pastry cutter or your hands to incorporate the grated butter into the dry ingredients.
  8. Next, gently mix in the fresh blueberries into the butter-flour mixture.
  9. Retrieve the wet batter from the fridge and pour into the bowl with dry ingredients. Mix everything together until a soft dough forms. Take cake to not overmix the dough.
  10. Transfer the dough onto the countertop. With floured hands, quickly but gently shape dough into a 6×4 inch rectangle.
  11. Cut the rectangle into 6 equal pieces and transfer to the parchment-lined baking sheet. Each scone piece should be place at least 1-2 inches apart. Scones will expand as it bakes. 
  12. Place cut scones in the freezer to chill for 30-60 minutes. I recommend freezing dough for the full 60 minutes.
  13. During the last 15 minutes of freeze time, preheat the oven to 375F(190C).
  14. Use leftover whisked egg to coat the tops of the scones and bake for 30-35 minutes, rotating the pan halfway through bake time. Scones are ready when the edges appear crisp and the outer exterior has a rich golden brown color.
  15. Cool scones on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool to room temperature.
  16. To prepare the glaze, add the confectioners’ sugar, vanilla extract and 1 1/2 tablespoons of the heavy cream into a small mixing bowl. Whisk ingredients into a smooth, pourable glaze.
  17. If glaze appears too thick, whisk in the remaining heavy cream 1/2 teaspoon at time until a smooth, pourable glaze is achieved.
  18. Drizzle glaze over cooled scones before serving. 

Notes

  • Scones are best eaten the day it is baked. Leftover scones stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer.
  • May use frozen blueberries in place of fresh blueberries just make sure to not thaw frozen blueberries before using.
  • For lemon blueberry scones, add the zest of 1 large lemon into the dry ingredients with the grated butter and mix to incorporate before the blueberries and wet batter is mixed in to form scone dough. 

Find it online: https://nourishedendeavors.com/buttermilk-blueberry-scones/