Ingredients:

  • 2 cups All-Purpose Flour, plus extra for dusting
  • 1/4 cup Granulated Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 8 tbsp (1 stick) Unsalted Butter, very cold and cubed
  • 1 large Egg, lightly beaten
  • 1/2 cup Cold Buttermilk, full fat preferred
  • 3/4 cup Fresh or Frozen Blueberries (do not thaw)
  • For the Glaze:
  • 1 cup Icing (Powdered) Sugar, sifted
  • 2-3 tbsp Milk or Lemon Juice

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure the cubed butter is ice cold.
  3. Add the cold butter cubes to the dry mixture. Using a pastry blender, two knives, or your fingertips, quickly work the butter into the flour until the pieces resemble small peas or coarse breadcrumbs. Do not overwork the mixture.
  4. In a separate small bowl, whisk together the cold buttermilk and the beaten egg until just combined.
  5. Make a well in the center of the flour/butter mixture and pour in the liquid mixture all at once. Use a rubber spatula or wooden spoon to gently fold the ingredients together until just combined. The dough will look shaggy and sticky; stop mixing immediately when no dry flour streaks remain.
  6. Gently fold in the blueberries. If using frozen, work quickly to minimize thawing. One or two quick folds is sufficient.
  7. Lightly flour a work surface. Turn the dough out and gently pat it into a rough circle or rectangle, about 1-inch (2.5 cm) thick. Do not knead the dough.
  8. Dip your 2 to 2.5-inch round cutter in flour before each cut. Press the cutter straight down and lift; do not twist the cutter, as this seals the edges and prevents proper rise.
  9. Place the cut rounds onto the prepared baking sheet, leaving about 1 inch between them. Brush the tops lightly with leftover buttermilk or an egg wash for a golden finish.
  10. Place the sheet in the freezer or refrigerator for 20 minutes. This mandatory chilling step helps the scones rise tall.
  11. Bake for 18 to 20 minutes, or until the scones are well-risen and golden brown on top.
  12. Transfer the hot scones to a wire rack to cool slightly.
  13. Prepare the Glaze: Whisk the icing sugar with the milk or lemon juice until smooth and thick enough to drizzle.
  14. Drizzle the glaze generously over the warm scones just before serving, perhaps alongside clotted cream and jam.