Ingredients
Scale
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, chopped into small pieces
- ½ cup buttermilk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
- Turbinado sugar for sprinkling (optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 400˚F (200˚C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles fine crumbs.
- Combine buttermilk, egg, and vanilla in another bowl; stir until just combined.
- Pour wet ingredients into dry mixture; fold in blueberries gently.
- Shape the dough into a 1-inch thick circle on the baking sheet and cut into 8 wedges.
- Bake for 20-23 minutes until golden brown.
- Prepare the glaze by whisking powdered sugar, milk, and lemon juice.
- Drizzle glaze over warm scones and enjoy!
Notes
Keep butter cold for a flaky texture.
Avoid overmixing to maintain lightness in the scones.
Try substituting blueberries with other berries for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Calories: 210
- Sugar: 8
- Sodium: 220
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 35