Ingredients
Method
- Preheat oven to 400°F (200°C).
- Whisk flour, cane sugar, baking powder, and sea salt in a large bowl.
- Grate frozen butter through a box grater's large holes until it resembles coarse snow.
- Use hands to mix in the butter until the texture resembles coarse meal.
- Add blueberries and toss with flour mixture to coat.
- Combine buttermilk, egg, and vanilla in a separate bowl.
- Pour wet ingredients over dry mixture, then use a spatula to mix until shaggy. Gently knead to form a soft dough.
- Flatten dough into a 7–8-inch disk. Slice into 8 wedges with a sharp knife.
- Place scones on a parchment-lined baking sheet. Freeze for 15 minutes.
- Brush scones with buttermilk and sprinkle with coarse sugar. Bake for 18–24 minutes until golden and fully cooked.
Notes
Use fresh baking powder for the best rise.
Grated frozen butter is critical for creating flaky layers.
Blueberries can be swapped with strawberries or other fruits in season.
To replace buttermilk: use ½ cup milk + 1 tsp vinegar. Adjust vinegar slightly to avoid overpowering.
Optional coarse sugar: Turbinado adds a nice crunch. Skip if dairy-free.
Grated frozen butter is critical for creating flaky layers.
Blueberries can be swapped with strawberries or other fruits in season.
To replace buttermilk: use ½ cup milk + 1 tsp vinegar. Adjust vinegar slightly to avoid overpowering.
Optional coarse sugar: Turbinado adds a nice crunch. Skip if dairy-free.