Thick flaky buttery sweet scones recipe tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Cooling Time: 1 hourhour30 minutesminutes
Total Time: 2 hourshours10 minutesminutes
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 Thoroughly combined into the dough.
Place the dough onto a clean surface dusted with flour, and roll 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 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 left over.
Make-Ahead: You can make these up to 2 days ahead of time.How to Store: Blueberry scones can be wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. They also freeze well wrapped tightly in plastic for up to 3 months. Thaw in the refrigerator a day before wanting to serve them.Carry Over Cooking won’t stop cooking when you take them out of the oven. They will continue to cook as they cool, but it won’t be direct heat that will help keep them from drying out.Feel free to add 2 teaspoons of vanilla extract to the wet ingredients if you'd like.