Print

Flaky Blueberry Scones

flaky blueberry scones - featured image
Print Recipe

These flaky blueberry scones are an easy homemade cozy morning treat with a tender yet crisp crust and juicy bursts of blueberries, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 cup (150g) fresh or frozen blueberries
  • 2/3 cup (160ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 egg (for egg wash)
  • 1 tablespoon flour (for coating blueberries)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, and salt until combined.
  3. Add cold, cubed unsalted butter to the dry mix. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Toss blueberries with a tablespoon of flour to coat lightly.
  5. In a separate bowl, whisk together buttermilk, vanilla extract, and lemon zest.
  6. Pour the wet mixture into the flour-butter mix. Gently fold everything together until just combined; do not overmix.
  7. Fold in the coated blueberries gently, trying not to break them.
  8. Turn the dough out onto a lightly floured surface. Pat it into a round disk about 8 inches (20 cm) wide and 1 inch (2.5 cm) thick.
  9. Use a sharp knife or bench scraper to cut the disk into 8 wedges.
  10. Transfer wedges to the prepared baking sheet, spacing them about 2 inches apart.
  11. Lightly beat the egg and brush the tops of the scones for a golden, shiny finish.
  12. Bake for 18-22 minutes, until the scones are golden brown on top and a toothpick inserted comes out clean.
  13. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Keep all ingredients cold to ensure flaky layers. Do not overmix the dough to avoid tough scones. Toss blueberries in flour before folding to prevent sinking and bleeding. If scones brown too quickly, tent with foil halfway through baking. Dough can be chilled for 15 minutes before shaping if kitchen is warm. Egg wash gives a shiny golden finish but can be skipped or replaced with milk for a softer top.

Nutrition

Keywords: blueberry scones, flaky scones, homemade scones, breakfast treat, easy scones recipe, cozy morning recipe

Find it online: https://chloeplate.com/flaky-blueberry-scones-recipe-easy-homemade-cozy-morning-treat/