Blueberry Scones

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)