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Blueberry Buttermilk Scones

Blueberry Buttermilk Scones

These are the best scones you’ll ever have and they are certain to change your mind about scones! Too often scones are dry and bland, but not this recipe. They are easy to make using just one bowl and a whisk. 

Course: BreakfastCuisine: American Prep Time: 45 minutesCook Time: 20 minutesTotal Time: 1 hour 5 minutes Yields: 8 scones Calories: 390 Author: Jen Sobjack
US Cups - Metric

Ingredients
For the scones
  • 2 and 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup fresh blueberries
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 tablespoon vanilla extract
  • 1 cup cold buttermilk
  • 1 tablespoon heavy cream or milk
  • 2 tablespoons coarse sugar

For the glaze
  • 1 cup confectioners' sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions
Make the scones
  1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. 
  2. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the blueberries.
  3. Whisk the vanilla and buttermilk together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
  4. Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. 
  5. Cut the circle in half, then cut each half into four triangle shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes. Scones are best enjoyed right away.
  6. Position the oven rack in the center of the oven and heat to 400°F. Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.

Make the glaze
  1. Combine all the ingredients for the glaze in a small bowl and whisk until smooth.

Make ahead tip
  1. You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
  2. You can keep leftover scones for up to 2 days in the refrigerator.
  3. Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.


Notes
The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy. Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.

Nutrition
Serving: 1scone | Calories: 390kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 324mg | Potassium: 253mg | Fiber: 1g | Sugar: 26g | Vitamin A: 8.8% | Vitamin C: 1.6% | Calcium: 11.4% | Iron: 12%

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