Homemade Blueberry Scones Recipe
Tender homemade blueberry scones with a simple powdered sugar glaze.
Equipment
- Oven
- sheet tray
- Parchment Paper
- Large Bowl
- Cheese Grater
- Fork
- Rubber spatula
- Spoon
- Knife
- Bench Scraper
- Refrigerator
- Wire Rack
Ingredients
Ingredients
- 4 cupsall-purpose flour
- 1 cupsugar + 2 tablespoons sugar
- 1 tablespoonbaking powder
- pinchof sea salt
- 1 1/3 sticks cold unsalted butter
- 1 cupcold buttermilk
- 2 large eggs
- 1 1/2 cupsfresh blueberries
- melted unsalted butter
- 1/2 cupsifted powdered sugar
- 1 to 2 tablespoonswhole milk
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Line a sheet tray with parchment paper.
- In a large bowl, whisk together 4 cups all-purpose flour, 1 cup sugar, 1 tablespoon baking powder, and a pinch of sea salt until evenly combined.
- Grate 1 1/3 sticks cold unsalted butter on a cheese grater directly into the dry ingredients. Use a fork or your fingertips to fold the grated butter into the flour mixture until the butter is distributed in small, pea-sized pieces.
- In a separate bowl, whisk together 1 cup cold buttermilk and 2 large eggs until combined.
- Pour the buttermilk-and-egg mixture into the dry ingredients. Use a rubber spatula or spoon to mix gently until a shaggy dough forms. Do not overmix.
- Gently fold 1 1/2 cups fresh blueberries into the dough, taking care not to crush them.
- Turn the dough out onto a lightly floured work surface. Pat or roll the dough into a roughly round disk about 1 inch thick (about 8–9 inches across).
- Using a knife or bench scraper, cut the disk into 12 equal triangular wedges. Transfer the wedges to the prepared sheet tray, arranging them in a circle or rows about 1/4 to 1/2 inch apart.
- Chill the scones on the sheet tray in the refrigerator for 20 to 25 minutes to firm up the butter.
- Remove the sheet tray from the refrigerator. Brush the tops of the chilled scones with melted unsalted butter and sprinkle evenly with the reserved 2 tablespoons sugar.
- Bake at 375°F for 25 to 30 minutes, or until the scone edges are lightly browned and a toothpick inserted into the center comes out clean. Remove from the oven and transfer scones to a wire rack to cool to room temperature.
- For the glaze, whisk together 1/2 cup sifted powdered sugar and 1 to 2 tablespoons whole milk until smooth and pourable. Drizzle the glaze over the cooled scones. (There may be some glaze left over.)
Notes
Notes
Scones can sometimes turn out dry in texture and flavor, but I have a simple fix for that. Most of the time, dryness comes from not having enough fat or from overcooking. My rule of thumb is to use 1 stick of butter for every 3 cups of flour, which gives just the right amount of richness to keep them moist. One of my favorite tricks is to shred the butter on a cheese grater before mixing it in, since it blends quickly and evenly into the dough.
Carryover cooking:
Remember that these scones 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.
Mixing the dough:
I avoid overmixing the dough because it can make the scones tough instead of flaky.
Chill before baking:
I like to chill the scones before baking so they hold their shape.
Glazing:
I let the scones cool before glazing so the glaze sets perfectly on top.
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.
Scones can sometimes turn out dry in texture and flavor, but I have a simple fix for that. Most of the time, dryness comes from not having enough fat or from overcooking. My rule of thumb is to use 1 stick of butter for every 3 cups of flour, which gives just the right amount of richness to keep them moist. One of my favorite tricks is to shred the butter on a cheese grater before mixing it in, since it blends quickly and evenly into the dough.
Carryover cooking:
Remember that these scones 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.
Mixing the dough:
I avoid overmixing the dough because it can make the scones tough instead of flaky.
Chill before baking:
I like to chill the scones before baking so they hold their shape.
Glazing:
I let the scones cool before glazing so the glaze sets perfectly on top.
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.