Blueberry Scones

2 ¼ cups (280g) all-purpose flour

1/3 cup (67g) granulated sugar, plus more for sprinkling

1 tablespoon (12g) baking powder

1/2 teaspoon (3g) baking soda

1/2 teaspoon (3g) salt

1/2 cup (113g) cold unsalted butter, cut into small cubes

1/2 cup (118ml) buttermilk

1 large egg

1 teaspoon (5ml) vanilla extract

½ cup slightly smashed blueberries or grated apples

Other optional mix-ins: Dried fruit, chocolate chips, nuts

Heat the oven to 400F (200C)

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. Cut in the cold butter using a pastry cutter, your fingers, or a food processor until the mixture resembles coarse crumbs.   

3. In a separate bowl, whisk together the milk, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until just combined. If using mix-ins, gently stir them in now.

5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle or rectangle.

6. Cut the dough into wedges or squares.

7. Place the scones on a baking sheet lined with parchment paper.

8. Brush the tops with a little heavy cream or milk and sprinkle with sugar.

9. Bake in a preheated oven at 400°F (200°C) until firm to the touch and golden brown.

10. The time will vary depending on the size of your scone.

    
    

    Glaze, optional

    1 cup powdered sugar

    1 tablespoon heavy cream or milk

    1/2 teaspoon vanilla extract or lemon zest

1. Whisk all the ingredients together until combined.

2. Drizzle on top of cooled scones.