Blueberry Scones
These blueberry scones are assembled with a flaky, tender dough that incorporates fresh blueberries, resulting in a golden-brown exterior and a moist, crumbly interior. The key steps involve mixing, shaping, and baking to achieve a bakery-style texture with bursts of fruit in every bite.
Equipment
- Mixing bowls
- Pastry cutter or forks
- Baking sheet
- Parchment paper
- Rolling pin
- Sharp knife
Ingredients
- 2 cups all-purpose flour sifted
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cut into small cubes
- 3/4 cup fresh blueberries
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the sifted flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the bowl. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized pieces. The mixture should look flaky and crumbly.
- Gently fold in the blueberries, distributing them evenly throughout the mixture.
- Pour in the buttermilk gradually, stirring with a spoon until just combined to form a sticky dough. Do not overmix, as this can make the scones dense.
- Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Use a sharp knife to cut into 8 equal wedges or rectangles.
- Arrange the cut scones onto the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until golden brown and the tops are firm and flaky. Remove from the oven and cool slightly before serving.
