Scones are so easy to make. I know so many people that are afraid of baking. So if you are, I suggest making scones. I really think they are super easy to make. I am adding some extra tips for you.

First I start by baking my buttermilk. I take 2/3 cup of milk and 2 tsp of vinegar. Mix it together and let sit for 5 minutes in the fridge, so it becomes buttermilk. (I rarely every buy buttermilk). While that is sitting in the fridge, I get my dry ingredients together, flour, sugar, brown sugar, salt, baking powder and cinnamon. I whisk them all together in a bowl. Now I am going to grate the butter directly over the flour mixture and fold it together with a spatula. Next I whisk the buttermilk, egg and vanilla together and then pour into the center of the flour mixture. Make sure not over mix it. You might still see a trace of flour and that is okay. Once you fold the blueberries in, all traces of flour should be gone.

Instead of rolling and cutting the dough, I just use a cupcake scoop to scoop the dough on the prepared cookie sheets. By placing the scones in the fridge for 15 minutes before baking really lets the scones rise and butter melt through the scones. Can you say delicious? I mean like melt in your mouth delicious!

Ingredients

• 2 ¼ cups all purpose flour leveled
• ¼ cup sugar
• ⅓ cup brown sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup frozen unsalted butter
• ⅔ cup buttermilk cold
• 1 large egg cold
• 1 tbsp vanilla extract
• 1 cup fresh blueberries

Directions

1. Preheat the oven to 400.
2. Line 2 large baking sheet with parchment paper or a silicone baking mat, set aside.
3. In a large mixing bowl whisk together flour, brown sugar, sugar, baking powder, cinnamon and salt.
4. Grate butter in the flour mixture and mix together.
5. In a small bowl, whisk the buttermilk egg, and vanilla together.
6. Drizzle the wet ingredients over the flour mixture and mix ingredients with a rubber spatula until everything appears moistened. 
7. Slowly and gently fold in the blueberries, until just mixed. I usually save some to add to the top of each scone.
8. Using a 3 ounce scone, scoop scones evenly spaced onto the cookie trays.
9. Bake for 15-18 minutes or until lightly golden and cooked through. 
10. Remove from the oven and place on cooling rack to cool.
11. Scones will stay fresh for the 3 days or frozen for 2 months.

Tips & Recommendations

Butter must be frozen super cold. I placed my butter in the freezer about 2 hours before I make the scones. If you don’t want to grate the butter, you can cube it and use a pastry cutter to cut the butter in the flour mixture. You can omit the but cinnamon, but I personally love cinnamon with blueberries. If you using frozen blueberries increase your flour by 2 tablespoons.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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