Blueberry Scones
Course: BreakfastCuisine: EnglishDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
15
minutesI used to subscribe to Saveur magazine but now subscribe to their digital magazine. I made this recipe the first time and they rose beautifully and looked good but were bland. The next few times I made these, I added vanilla paste and the flavor improved, I also tried with lemon zest and made a little lemon juice and sugar glaze. They became much better once I added flavor. They are great and they rise so well.
Ingredients
2 1/4 flour
2 Tablespoons sugar
2 1/2 teaspoons baking power
3/4 teaspoons Kosher salt
1/2 teaspoon baking soda
8 Tablespoons cold salted butter
1 cup buttermilk
1 teaspoon vanilla or 2 teaspoons lemon zest
1/2 cup blueberries
2 Tablespoons Vanilla sugar
Directions
- Preheat the oven to 400.Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender, work in the butter until the mixture resembles a coarse meal with some pea size butter bits. Form a small well in the center and pour in the buttermilk and vanilla or lemon zest. Using a wooden spoon, stir gently until the dough just comes together, then gently stir in the blueberries.
- Turn the dough, in the bowl until it all comes together. On a lightly floured surface, turn out the dough and fold in half a couple times. Shape the dough into a 1 inch thick rectangle and using a dough cutter, cut the dough into 8 even as possible pieces. Place the pieces on the prepared sheet and sprinkle each with vanilla sugar.
- Bake for 15-18 minutes, half way through baking, rotate the scones. Bake until golden and the should rise quite a bit.
- Serve warm or at room temperature.
