Buttermilk Blueberry Scones
These scones rely on the contrast between a crisp, golden exterior and a soft, fruit-filled center. The key is to resist the urge to overwork the dough, which keeps the blueberries intact and the texture light.
Temperature is your primary tool.
Freeze your cubed butter for ten minutes before starting. If the butter melts before the scones reach the oven, you lose the flaky layers.
- large mixing bowl
- pastry cutter or two knives
- baking sheet
- parchment paper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 1/2 cupunsalted butter, frozen and cubed
- 1 cupfresh blueberries
- 3/4 cupcold buttermilk
- 1large egg
Cutting the fat
Use a pastry cutter to work the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks remaining. Those visible butter chunks are what create the lift in your oven.
The method.
Whisk dry ingredients
Combine flour, sugar, baking powder, and salt in a large bowl. Ensure the leavening agent is evenly distributed.
Cut in the butter
Add the frozen butter cubes. Use a pastry cutter or two knives to work them into the flour until the texture is shaggy and uneven.
Fold in berries
Gently toss the blueberries into the flour mixture, being careful not to crush them.
Add liquids
Whisk the buttermilk and egg together, then pour over the dry ingredients. Mix with a wooden spoon or your hands just until the dough barely holds together.
Shape and slice
Turn the dough onto a floured surface. Pat it into a 1-inch thick disc and cut into 8 wedges.
Bake
Place on a parchment-lined sheet. Bake at 400°F (200°C) until the tops are a deep golden brown and the edges are set, usually about 20 to 22 minutes.
Other turns to take.
Lemon Zest
Add the zest of one lemon to the dry ingredients to brighten the flavor of the berries.
Coarse Sugar Top
Brush the tops with a little extra buttermilk and sprinkle with coarse sparkling sugar before baking for a crunchy crust.
When it doesn't go to plan.
Always use cold buttermilk, straight from the refrigerator.
If the dough feels sticky, add a dusting of flour to your hands, not into the bowl.
Rotate your baking sheet halfway through the cooking time for an even color.
The ones that keep coming up.
Can I use frozen blueberries?
Yes, but do not thaw them. Toss them in a teaspoon of flour before adding to prevent them from bleeding color into the dough.
Why are my scones tough?
You likely handled the dough too much. Stop mixing as soon as the flour streaks disappear.