Classic Blueberry Scones
These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit. I dare you to eat just one!
Servings: 8 servings
Calories: 436kcal
Ingredients
For the Scones
- 1½ cups blueberries frozen
- 3 cups all-purpose flour divided
- ⅓ cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 12 Tbsp unsalted butter frozen
- ¾ cup + 2 Tbsp buttermilk
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
For Topping
- 2 Tbsp unsalted butter melted
- 1 Tbsp honey
- coarse sanding sugar
Instructions
For the Scones
- Preheat oven to 425°F. Line baking sheet with parchment paper; set pan aside.
- Using a medium bowl, toss frozen blueberries with ¼ cup of flour; set bowl aside.
- Using a large bowl, add remaining flour, sugar, baking powder and salt; mix until well combined. Using a coarse grater, grate frozen butter into bowl; toss lightly until well combined. Add blueberries; toss lightly until well combined.
- Whisk buttermilk, vanilla, egg and additional egg yolk together in a small bowl; pour into flour mixture. Gently stir until shaggy dough forms. Do not overmix.
- Turn dough out onto lightly floured countertop. Fold several times until dough comes together. Take care to not overmix. Shape dough into a 4”x12” rectangle. Cut dough widthwise into 4 equal rectangles. Cut each rectangle diagonally to create 2 scones. Place scones on prepared baking sheet.
- Bake at 425°F for 16-18 minutes, or until lightly golden on top.
- Whisk together melted butter and honey. Remove scones from oven and brush tops with the honey mixture. Sprinkle tops of scones with sanding sugar. Continue baking for 6-8 more minutes.
Nutrition
Calories: 436kcal | Carbohydrates: 52g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 329mg | Potassium: 272mg | Fiber: 2g | Sugar: 15g | Vitamin A: 727IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 3mg
