Buttermilk Blueberry Scones
I don't know about you, but I love scones! Few things in life are more pleasant than a quiet morning, coffee, and your favorite scone. Scones are usually made with heavy whipping cream — this recipe uses buttermilk instead. Enjoy!
Keep the butter cold and your hands quick. Cold butter is what gives scones their flaky, layered interior — the moment it softens into the dough, you've lost the magic.
Ingredients
Makes 8- 2 ¾ cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Zest of 2 lemons
- 1 ¼ cup unsalted butter, frozen
- 1 cup frozen blueberries
- 1 tablespoon vanilla extract
- 1 cup cold buttermilk
For the glaze
- Juice of 1 lemon (about 2 tablespoons)
- 1 cup confectioner sugar
Method
65 minIn a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and lemon zest together.
Grate the frozen butter with a box grater and add it to the flour mixture. Combine it with your fingers until every piece of butter is coated with the flour mixture. The mixture should look like coarse crumbs. Fold in the frozen blueberries.
Whisk the vanilla and buttermilk together. Add it to the flour mixture and mix it with a wooden spoon until the dough comes together. Do not overmix.
Transfer the dough to a lightly floured surfaced and gently knead dough a few times. Pat the dough into a circle. Cut the circle into 8 equal pieces.
Arrange the scones on a baking sheet lined with parchment paper or silicone baking mat. Freeze scones for about 30 minutes before baking them in a 400 degrees Fahrenheit oven for about 25 minutes.
Transfer to a wire rack to cool. And drizzle with the glaze.
To make the glaze, combine all the ingredients for the glaze in a small bowl and whisk until smooth.
Originally published on Daga's Cooking Journal.