Buttermilk Blueberry Scones (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 1 tbsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt

→ Wet Ingredients

06 - ½ cup cold unsalted butter, cut into cubes
07 - ¾ cup buttermilk, plus more for brushing
08 - 1 tsp vanilla extract

→ Add-ins

09 - 1 cup fresh or frozen blueberries
10 - Coarse sugar for sprinkling (optional)

# Instructions:

01 - Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - In a small bowl, stir together the buttermilk and vanilla. Add to the dry ingredients and stir until just combined—avoid overmixing.
05 - Gently fold in the blueberries. If using frozen berries, keep them frozen to prevent bleeding into the dough.
06 - Turn the dough out onto a floured surface and gently pat into an 8-inch circle, about 2.5 cm thick.
07 - Cut into 8 wedges and transfer to the prepared baking sheet, spacing them slightly apart.
08 - Brush the tops with buttermilk and sprinkle with coarse sugar if using. Bake for 18–22 minutes, or until golden brown and cooked through.
09 - Allow scones to cool slightly before serving. Enjoy warm or at room temperature.

# Notes:

01 - For the best texture, ensure butter remains cold throughout preparation.
02 - These scones freeze well for up to 3 months; thaw at room temperature before serving.

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