Blueberry scones are the perfect breakfast with coffee.
4 cups all-purpose flour
1 cup sugar + 2 tablespoons sugar
1 tablespoon baking powder
Pinch of sea salt
1 1/3 sticks cold unsalted butter (150gr)
1 cup cold buttermilk (substitute: 1 tablespoon of white vinegar or lemon juice for 1 cup of milk)
2 large eggs
1 ½ cups fresh blueberries
Melted unsalted butter
For the Glaze:
½ cup sifted powdered sugar
1 to 2 tablespoons whole milk
- Preheat the oven to 375°F / 190°C.
- Add the flour, 1 cup of sugar, baking powder and salt to a large bowl and mix with a whisk.
- Next, grate the butter on a cheese grater and fold it into the dry ingredients.
- In a separate bowl whisk together the buttermilk and eggs and add it to the bowl with the dry ingredients and using a rubber spatula or spoon mix until it becomes a dough.
- Fold in the blue berries gently until completely combined into the dough.
- Place the dough onto a clean surface dusted with flour and roll out until it is 1” thick. I did it between two parchment sheets.
- Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
- Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
- Remove the dough and brush with melted butter and sprinkle with 2 tablespoons of sugar.
- Bake at 375° / 190°C for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
- Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze leftover. (I didn’t do the glaze)
Source: Chef Billy Parisi