Buttermilk Blueberry Scones
A scone should shatter slightly when you break it open, revealing a soft, humid center studded with fruit. Avoid overworking the dough, or you will trade that signature lightness for a tough, chewy texture.
Keep everything in the fridge until the very last second.
Work quickly to prevent the butter from melting into the flour before the scones hit the heat. If your kitchen is warm, chill the flour and the mixing bowl in the freezer for ten minutes beforehand.
- large mixing bowl
- pastry cutter or two butter knives
- baking sheet
- parchment paper
- bench scraper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 8 tbspcold unsalted butter, cubed
- 1 cupfresh blueberries
- 3/4 cupcold buttermilk
- 1large egg
Cutting in the butter
Use a pastry cutter to work the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks of butter remaining; these visible yellow bits are what create the flaky layers.
The method.
Prep the oven
Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
Mix dry ingredients
Whisk the flour, sugar, baking powder, and salt in the large bowl until thoroughly combined.
Cut in butter
Add the cold, cubed butter. Use your pastry cutter to work it into the flour until the butter is the size of small peas. Gently fold in the blueberries.
Add liquids
Whisk the egg into the cold buttermilk, then pour over the flour mixture. Stir with a rubber spatula just until the dough begins to clump together.
Shape the dough
Turn the dough onto a lightly floured surface. Fold it over itself three times to create layers, then pat into a 7-inch circle about 1 inch thick.
Slice and bake
Cut the circle into 8 wedges. Place them on the baking sheet and bake for 18 to 22 minutes until the tops are golden brown and the edges feel firm.
Other turns to take.
Lemon Zest
Add the zest of one large lemon to the dry ingredients for a brighter, aromatic finish.
Coarse Sugar Topping
Brush the tops with a little extra buttermilk and sprinkle with coarse sanding sugar before baking for a crunchy crust.
When it doesn't go to plan.
Freeze your blueberries for 30 minutes before folding them in to prevent them from bleeding color into the dough.
Do not use a rolling pin; pat the dough gently with your hands to keep the interior airy.
If the dough feels sticky, dust your hands with a bit more flour rather than adding more to the bowl.
The ones that keep coming up.
Can I use frozen blueberries?
Yes, but do not thaw them. Add them directly from the freezer to the dough to keep the blue streaks to a minimum.
Why did my scones spread into a flat puddle?
The butter was likely too warm. If the butter melts before the scones hit the oven, the structure collapses. Keep your ingredients cold.