Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (plus more for dusting surface)
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup sugar
  • 6 tablespoons salted butter (frozen (see notes))
  • 1.5 cups frozen wild blueberries ((see notes))
  • 1/2 cup whole milk (plus more for brushing (or heavy cream, or buttermilk))
  • turbinado sugar (for sprinkling on top, optional)

Instruction

  • Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour (2 cups), sugar (1/4 cup), kosher salt (1/4 teaspoon), and baking powder (1 tablespoon).
  • Use a box grater to grate the frozen butter (6 tablespoons) into the flour mixture. Combine with your hands (which is what I prefer), a pastry cutter, or a fork so the mixture resembles pea-sized crumbs (alternatively, you can use cold cubed butter if you are in a rush and haven't prepared frozen butter, but I find it easier to incorporate frozen grated butter).
  • Add the blueberries (1.5 cups); fold together carefully.
  • Make a well in the center of the mixture and add the milk (1/2 cup). Stir just to incorporate everything together (be careful not to over-stir).
  • Turn dough out onto well-floured surface and flatten carefully into a rectangle shape, using well-floured hands, until about 1/2 inch thick.
  • Cut the dough into strips about two inches wide. Then, cut cross-wise in the other direction to make into two-inch squares. Finally, cut on the diagonal to cut each of those squares into two triangles.
  • Place scones on a parchment covered baking sheet at least 1 inch apart.
  • Brush the tops of each scone with milk. Optional: at this point, you can also sprinkle with turbinado or white sugar for a crunchy top.
  • Bake at 400 degrees F for approximately 15 minutes, until golden brown. Allow to cool for 10 minutes on a wire rack before serving.