Ingredients
3 ½ cups (440g) All-purpose or cake flour
½ cup (100g) Granulated sugar
2 tbsp Baking powder
½ tsp Baking soda
½ tsp Kosher salt
¾ cup (170g) Unsalted butter, very cold and cubed
2 large Eggs, lightly beaten (divided)
1 tsp Pure vanilla extract
2 tbsp Fresh lemon zest
1 cup (240ml) Buttermilk, cold
1 ½ cups (225g) Fresh blueberries
1 cup (120g) Confectioners’ sugar (for glaze)
2-3 tbsp Fresh lemon juice (for glaze)
Instructions
1. Mix Dry: Whisk flour, sugar, baking powder, baking soda, and salt.
2. Cut Butter: Cut cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
3. Combine Wet: Whisk 1 egg, vanilla, zest, and buttermilk. Pour into the flour mixture and stir until just combined (do not overmix).
4. Fold: Gently fold in blueberries.
5. Shape & Bake: On a floured surface, pat dough into a 1-inch thick circle. Cut into 8 wedges. Brush with the remaining beaten egg. Bake at 400°F (200°C) for 18-22 minutes until golden.
6. Glaze: Whisk confectioners’ sugar and lemon juice until smooth. Drizzle over cooled scones.
Notes
Pro-Tips:
• Keep all ingredients cold, especially the butter and buttermilk; this ensures flaky layers.
• Do not overmix the dough; stir just until the ingredients are moistened to prevent tough scones.
• Toss blueberries in a tablespoon of flour before folding into the dough to prevent them from sinking.
Variations:
• Orange Ginger: Use orange zest instead of lemon and add 1 tsp ground ginger to the dry ingredients.
• Nutty Crunch: Fold in ¾ cup of sliced almonds or chopped pecans.
• Berry Blend: Mix raspberries or blackberries in with the blueberries for a complex flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast/Pastry
- Method: Bake
- Cuisine: American
- Diet: Vegetarian