Blueberry Scones
Ingredients
-
2
cups
all-purpose flour
-
¼
cup
cane sugar
-
2
teaspoons
baking powder
-
½
teaspoon
sea salt
-
½
cup
unsalted butter, frozen
-
1½
cups
blueberries
-
½
cup
cold buttermilk
-
1
large
egg
-
1
teaspoon
vanilla extract
-
to taste
coarse sugar for sprinkling
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Grate the frozen butter and mix it into the flour mixture until it resembles coarse meal.
- Add the blueberries and toss to combine.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla, then add to the flour mixture.
- Mix until a shaggy dough forms, then knead gently to incorporate any dry flour.
- Form the dough into a ball and flatten it into a disk about 1 inch thick.
- Cut the disk into 8 wedges and place them on the prepared baking sheet.
- Freeze the scones for 15 minutes.
- Brush the scones with buttermilk and sprinkle with coarse sugar before baking.
- Bake for 18 to 27 minutes until golden brown, then transfer to a wire rack to cool.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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