Thick flaky buttery sweet scones recipe tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.
Prep Time: 10minutes
Cook Time: 30minutes
Cooling Time: 1hour30minutes
Total Time: 2hours10minutes
For the Scones:
1cupsugar + 2 tablespoons sugar
pinchof sea salt
1 1/3sticks cold unsalted butter
1 ½cupsfresh blueberries
melted unsalted butter
For the Glaze:
½cupsifted powdered sugar
1 to 2tablespoonswhole milk
Preheat the oven to 375°.
Add the flour, 1 cup of sugar, baking powder, and salt to a large bowl and mix with a whisk.
Next, grate the butter on a cheese grater and fold it into the dry ingredients.
In a separate bowl, whisk together the buttermilk and eggs and add them to the bowl with the dry ingredients, using a rubber spatula or spoon mix until it becomes a dough.
Fold in the blueberries gently until completely combined into the dough.
Place the dough onto a clean surface dusted with flour, and roll out until it is 1” thick.
Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
Remove the dough and brush with melted butter and sprinkle with two tablespoons of sugar.
1Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
1Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze leftover.
To make homemade buttermilk whisk together 1 cup of whole milk with 1 tablespoon of white distilled vinegar. You can also sub the vinegar with lemon juice.The Glaze: You can also replace the milk with freshly squeezed lemon juice to enhance the flavor of the blueberry scones.How to Store: Blueberry scones can be stored wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. Blueberry scones also freeze well wrapped tightly in plastic for up to 3 months. Simply thaw in the refrigerator a day before wanting to serve them.