Perfect Scones

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.25 cup Granulated Sugar (for the dough)
• 2 teaspoons Baking Powder (double‑acting)
• 0.5 teaspoon Salt (fine sea salt)
• 1 teaspoon Ground Cinnamon (adds warm flavor, optional for other add‑ins)
• 0.5 cup Unsalted Butter (very cold, grated with a box grater)
• 1 cup Fresh Blueberries (tossed in a little flour to keep them from sinking)
• 0.75 cup Milk (for wet ingredients; can substitute heavy cream for richer scones)
• 2 tablespoons Coarse Sugar (sprinkled on top before baking for extra crunch)
• 0.5 cup Confectioners' Sugar (for optional vanilla icing)
• 1 teaspoon Vanilla Extract (for icing)
• 1 pinch Salt (for icing) (enhances flavor of the icing)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly distributed.

   Time: PT5M

2. Grate Cold Butter

   Take a stick of unsalted butter that has been chilled in the freezer for at least 15 minutes. Using a box grater, grate the butter directly into the dry‑ingredient bowl; the smaller the pieces, the better the coating.

   Time: PT5M

3. Cut Butter Into Flour

   Using a pastry cutter (or two forks), gently cut the grated butter into the flour mixture until the mixture resembles coarse crumbs with some pea‑size pieces of butter still visible.

   Time: PT5M

4. Whisk Wet Ingredients

   In a separate bowl whisk together the milk (or heavy cream) until smooth. If using an egg, whisk it in now (optional).

   Time: PT2M

5. Combine Wet and Dry

   Make a well in the center of the dry mixture and pour in the milk. Gently stir with a spatula or wooden spoon until just combined; the dough will look shaggy and a little sticky.

   Time: PT3M

6. Fold In Blueberries

   Toss the fresh blueberries in a tablespoon of flour (to keep them from sinking) and gently fold them into the dough until evenly distributed.

   Time: PT3M

7. Shape and Chill

   Turn the dough onto a lightly floured surface, pat it into an 8‑inch (20 cm) disc, then cut into 8 equal wedges. Place the wedges on a parchment‑lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 15 minutes.

   Time: PT15M

8. Preheat Oven

   While the dough chills, preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

9. Brush and Sprinkle

   Remove the scones from the fridge, brush the tops lightly with milk or heavy cream, and sprinkle the coarse sugar over them.

   Time: PT2M

10. Bake

    Bake the scones for 15–20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

    Time: PT20M

    Temperature: 400°F

11. Cool and Optional Icing

    Transfer the baked scones to a cooling rack. For a sweet finish, whisk together confectioners' sugar, 2 Tbsp milk (or cream), vanilla extract, and a pinch of salt until smooth; drizzle over cooled scones.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g