Blueberry scones with a cup of hot tea and a good book — for me, this is the ultimate lavish treat I can give myself on a Sunday afternoon. Actually, I don’t know which one I like more: making them or eating them.
Rubbing the butter against the flour until they resemble fine breadcrumbs is a highly satisfactory act for me. Kind of like playing with sand while at the beach; brings out the child in me. You see, making scones is child’s play. It is one of the easiest and most forgiving pastries you will ever make.
You just need to pay attention to one thing, that is, start with chilled ingredients. Not just the butter, but eggs and buttermilk too. And then you need to make sure not to overwork the dough. Okay, that makes two things you need to pay attention to! But that’s about it. If you get down these two, you’ll find making scones an easily accomplished and pleasing activity.
These scone wedges here are bursting with the flavor of fresh blueberries. They are soft and delicious, a real treat when eaten warm straight out of the oven lightly smeared with butter. Try these blueberry scones and you’ll never go back to the coffeehouse ones.
Recipe
| Ingredients | |
|---|---|
 | 2 cups all-purpose flour plus extra for dusting |
| 2 teaspoon baking powder |
| ¼ teaspoon salt |
| 6 tablespoons unsalted chilled butter, diced into tiny cubes |
| ⅓ cup sugar |
| 1 cup blueberries |
| 1 egg |
| 1 teaspoon vanilla extract |
| ½ cup chilled buttermilk |
| 1 tablespoon milk |
| 2 tablespoons raw sugar |
| Instructions | |
|---|---|
| Preheat the oven to 400 degree F. Line a large baking sheet with parchment paper |
| Sift together the flour, baking powder, and salt into a large bowl and stir in the butter |
| Rub the butter into the flour until the mixture resembles fine bread crumbs |
| Stir in the sugar and blueberries |
| Beat together the vanilla, egg and buttermilk and pour into the bowl |
| Mix to a soft dough |
| Turn out the dough into a 7-inch circle |
| Using a sharp knife, cut the dough circle into eight even wedges |
| Place the wedges on the prepared baking sheet |
| Brush the tops of the scones with milk |
| Sprinkle with the raw sugar |
| Bake in the preheated oven for 20 or until risen and golden brown |
| Transfer to a wire rack to cool and serve with butter |
Note: These scones taste best on the day they are made
If you make these Blueberry Scones, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Tea times
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