Blueberry Cobbler Scones
Blueberry Cobbler Scones
Ingredients
For the Scones
- 2 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 12 tablespoons cold butter, grated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups frozen blueberries
For the Cobbler Crumble (Optional)
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 4 tablespoons cold butter, cut into small pieces
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the dry ingredients for the scones: all purpose flour, kosher salt, baking powder, and granulated sugar. Whisk together until well combined.
⏱️ 2 min
- 3
Using a cheese grater, grate the cold butter directly into the dry ingredients. Use your hands to mix the grated butter into the flour mixture until it resembles a coarse meal with pea-sized pieces of butter.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the egg, buttermilk, and vanilla extract until smooth.
⏱️ 2 min
- 5
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or your hands until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
Gently fold in the frozen blueberries. The dough should be slightly sticky. If the dough appears too dry, add additional buttermilk, 1 tablespoon at a time, until it just comes together.
⏱️ 2 min
- 7
Transfer the dough to the prepared baking sheet. Form the dough into a round disc, about 1-inch thick. Using a knife or bench scraper, cut the disc into 8 wedges, similar to how you would cut a pizza, but do not separate them.
⏱️ 3 min
- 8
If making the cobbler crumble, in a small bowl, combine 1/2 cup all purpose flour and 1/4 cup granulated sugar. Add 4 tablespoons of cold butter, cut into small pieces. Use your fingertips to rub the butter into the flour and sugar until a crumbly mixture forms. Sprinkle the crumble evenly over the top of the scone dough.
⏱️ 4 min
- 9
Bake for 20-25 minutes, or until the edges are lightly golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 350
- 10
Remove from the oven and let cool slightly on the baking sheet before separating the wedges and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Cobbler Scones
For the Scones
- 2 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 12 tablespoons cold butter, grated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups frozen blueberries
For the Cobbler Crumble (Optional)
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 4 tablespoons cold butter, cut into small pieces
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the dry ingredients for the scones: all purpose flour, kosher salt, baking powder, and granulated sugar. Whisk together until well combined.
⏱️ 2 min - 3
Using a cheese grater, grate the cold butter directly into the dry ingredients. Use your hands to mix the grated butter into the flour mixture until it resembles a coarse meal with pea-sized pieces of butter.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the egg, buttermilk, and vanilla extract until smooth.
⏱️ 2 min - 5
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or your hands until just combined. Be careful not to overmix.
⏱️ 2 min - 6
Gently fold in the frozen blueberries. The dough should be slightly sticky. If the dough appears too dry, add additional buttermilk, 1 tablespoon at a time, until it just comes together.
⏱️ 2 min - 7
Transfer the dough to the prepared baking sheet. Form the dough into a round disc, about 1-inch thick. Using a knife or bench scraper, cut the disc into 8 wedges, similar to how you would cut a pizza, but do not separate them.
⏱️ 3 min - 8
If making the cobbler crumble, in a small bowl, combine 1/2 cup all purpose flour and 1/4 cup granulated sugar. Add 4 tablespoons of cold butter, cut into small pieces. Use your fingertips to rub the butter into the flour and sugar until a crumbly mixture forms. Sprinkle the crumble evenly over the top of the scone dough.
⏱️ 4 min - 9
Bake for 20-25 minutes, or until the edges are lightly golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 350 - 10
Remove from the oven and let cool slightly on the baking sheet before separating the wedges and serving.
⏱️ 5 min