These Blueberry Scones are buttery and tender, bursting with fresh blueberries, and covered in a sweet glaze. They taste like they came from a bakery!
- ½ cup buttermilk
- 1 large egg
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 20 pieces
- 1 cup fresh blueberries
- 1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)
- 2 tablespoons coarse/sparkling sugar
- ¾ cup powdered sugar
- 1-1/2 tablespoons half and half or milk
- A couple drops of almond extract (or 1/8 teaspoon vanilla extract)
Preheat oven to 400°F, with a rack in the middle position. Line a baking sheet with parchment paper.
In a small bowl whisk buttermilk and egg. Set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Scatter butter pieces over the flour. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it quickly into small pieces. Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine).
Reserve 1 tablespoon of the buttermilk-egg mixture (this will be for brushing the top of the scones), pour the remaining buttermilk mixture into the flour, along with the almond or vanilla extract. Use a rubber spatula or wooden spoon to stir the dough until it starts to come together. Once it’s mostly combined, add the blueberries and use your hands to gently mix and knead the dough until the blueberries are mixed throughout (a few blueberries may burst or break, but that's okay). Dump the dough onto a floured work surface and pat the dough into a 1- inch thick disc. Cut into desired shapes (I made 8 triangles).
Place the scones on the baking sheet. Brush the tops with the reserved buttermilk and sprinkle with coarse sugar.
Bake for 18-22 minutes, until the the tops are light golden brown and they are cooked through. Place the baking sheet on a wire rack to cool.
SERVING: Like all scone recipes these are best the day they are made. I serve them at room temp shortly after the icing has firmed up.
LEFTOVERS: Store leftovers in the refrigerator for up to 2 days, and reheat them in a 375° oven for 5-10 minutes.
FREEZING: You can freeze these scones prior to baking. To do so: skip the buttermilk/egg wash and sugar topping. Place the scones on a baking sheet and freeze until solid. Transfer them to a resealable freezer bag. Bake them straight from the freezer: place them on a parchment lined baking sheet, brush the tops with egg wash (egg whisked with a splash of water), and sprinkle with sugar. You'll need to add a few minutes to the bake time.
Calories: 323kcal | Carbohydrates: 55g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 174mg | Potassium: 227mg | Fiber: 1g | Sugar: 29g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg