Scones are typically not my favorite pastry. Too dry and when you order them at most coffee shops they are hard as rocks. This version of blueberry scones is one I am particularly proud of. It’s tender, sweet and delicious. This is a sweet scone but they can also be savory, filled with herbs or bits of cheese. I like making these scones for brunch – the dough gets portioned and frozen so you can make them the day before and bake them the morning the guests arrive.
- 3 Tbsp sugar
- 1¾ cups flour
- 1 Tbsp plus 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter cut into cubes or grated
- 1 pint Blueberries
- 1/3 cup milk
- Mix flour, sugar, baking powder, and salt in a large bowl. Work the butter into the flour until the mixture is mealy with pea-size butter pieces with your hands, a pastry cutter, or a fork. You can also grate frozen butter into the dry ingredients in a pinch.
- Add the blueberries to the mixture and toss with your fingers or a fork to incorporate.
- Add the milk to the mixture and gently toss until the dough is evenly damp and shaggy, being careful not to overmix. Turn the shaggy dough onto a plastic wrap and pat it into a rough 5-by-4-inch rectangle 1½ inches tall. Cut through the dough into 12 pieces, but don’t separate the scones. Wrap well with plastic and place in the freezer for at least 2 hours. (Dough can be saved at this stage for up to two weeks before baking.)
- Heat the oven to 400 degrees. Line a sheet pan with parchment paper. Bake for 25 to 30 minutes until the scones are golden brown on the tops and bottoms. Transfer to a rack to cool.
If you are feeling fancy you can top with sugar before baking or add a powdered sugar glaze after baking