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Per serving
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- 1
Cut in the cold butter
Preheat your oven to 375F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in 10 tablespoons of very cold, cubed butter until the mixture looks like coarse crumbs. Here's why cold matters: those little flour-coated bits of butter melt in the oven and leave behind tiny air pockets, and that's exactly what gives you a tender, flaky scone instead of a dense one. No pastry blender? Two knives or a food processor work just fine.
- 2
Add the wet ingredients
In a separate bowl, whisk the eggs with 3/4 cup of the whole milk (save the remaining 2 tablespoons for brushing later). Pour the wet ingredients into the dry and stir just until everything is moistened. Resist the urge to keep mixing here. Overworking the dough is the number one reason scones turn out tough, so stop as soon as it comes together.
- 3
Knead in the blueberries
Turn the dough out onto a lightly floured surface and gently knead in the blueberries. Go easy so you don't smush them. A few streaks of purple are part of the charm, but whole berries give you those juicy pockets.
- 4
Shape and cut
Divide the dough in half. Pat each portion into an 8-inch circle, then cut each circle into 8 wedges. If the dough feels warm and soft, pop the wedges in the freezer for about 5 minutes to firm the butter back up. Cold dough going into a hot oven is the whole secret.
- 5
Brush and bake
Place the wedges on greased or parchment-lined baking sheets. Brush the tops with the reserved milk (a sprinkle of coarse sugar here is lovely if you have it). Bake at 375F for 15 to 20 minutes, until the tops are golden brown. Serve them warm and try not to eat all 16 in one sitting.
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Bakery-Style Blueberry Scones
Created by: SugarAndButter
Ingredients
- 4 cup all-purpose flour
- 6 tbsp sugar
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 10 tbsp butter
- 2 eggs
- 7/8 cup whole milk
- 1 1/2 cup blueberries
Instructions
- Cut in the cold butterPreheat your oven to 375F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in 10 tablespoons of very cold, cubed butter until the mixture looks like coarse crumbs. Here's why cold matters: those little flour-coated bits of butter melt in the oven and leave behind tiny air pockets, and that's exactly what gives you a tender, flaky scone instead of a dense one. No pastry blender? Two knives or a food processor work just fine.
- Add the wet ingredientsIn a separate bowl, whisk the eggs with 3/4 cup of the whole milk (save the remaining 2 tablespoons for brushing later). Pour the wet ingredients into the dry and stir just until everything is moistened. Resist the urge to keep mixing here. Overworking the dough is the number one reason scones turn out tough, so stop as soon as it comes together.
- Knead in the blueberriesTurn the dough out onto a lightly floured surface and gently knead in the blueberries. Go easy so you don't smush them. A few streaks of purple are part of the charm, but whole berries give you those juicy pockets.
- Shape and cutDivide the dough in half. Pat each portion into an 8-inch circle, then cut each circle into 8 wedges. If the dough feels warm and soft, pop the wedges in the freezer for about 5 minutes to firm the butter back up. Cold dough going into a hot oven is the whole secret.
- Brush and bakePlace the wedges on greased or parchment-lined baking sheets. Brush the tops with the reserved milk (a sprinkle of coarse sugar here is lovely if you have it). Bake at 375F for 15 to 20 minutes, until the tops are golden brown. Serve them warm and try not to eat all 16 in one sitting.