Ingredients
Scale
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (1 stick) unsalted butter, grated and very cold or frozen
- ½ cup buttermilk or heavy cream, plus more for brushing on top
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or water
- 1 ½ teaspoons vanilla extract
Instructions
- Whisk together flour, sugar, salt, and baking powder in a large bowl.
- Mix in very cold grated butter until the mixture resembles coarse crumbs.
- Whisk together egg, buttermilk, and vanilla in a small bowl.
- Fold wet ingredients into dry mixture; add blueberries gently.
- Form dough into an 8-inch circle, brush with buttermilk.
- Cut into 8 wedges and place on lined baking sheet.
- Refrigerate for 20 minutes, then preheat oven to 400°F.
- Bake for 20 to 25 minutes until golden brown.
- For glaze, whisk powdered sugar, milk, and additional vanilla; drizzle over scones.
Notes
Use very cold butter for the best flaky texture.
Fresh blueberries are preferred, but frozen can also be used carefully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 260
- Sugar: 10
- Sodium: 300
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 40