Blueberry Scones

[QSis]

Blueberries are on sale, BOGO, so I tried my hand at scones. https://www.loveandlemons.com/blueberry-scones/

The dough was too wet so cutting them and moving the pieces was messy. They turned out a bit (ahem) rustic. Taste fine, though.

Will try this again. Maybe a different recipe next time.

Lee

Blueberry Scones​

Buttery, flaky, and crisp around the edges, these easy blueberry scones are a delicious treat for breakfast or brunch. Enjoy them plain or topped with my quick lemon glaze.

Ingredients​

• 2 cups all-purpose flour, spooned and leveled
• ¼ cup cane sugar
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ½ cup unsalted butter, 1 stick, frozen
• 1½ cups blueberries
• ½ cup cold buttermilk, plus more for brushing*
• 1 large egg
• 1 teaspoon vanilla extract
• Coarse sugar, for sprinkling, optional

Instructions​

• Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
• In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
• Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet, leaving a little space around each scone.
• Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
• Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
• Transfer to a wire rack to cool.

Notes​

*If you don't keep buttermilk on hand, substitute heavy cream or full-fat coconut milk. Another simple substitute is a scant 1/2 cup milk mixed with 1/2 tablespoon lemon juice. Set the mixture aside for 5 minutes to thicken before adding to the dough.