Blueberry Cobbler Buttermilk Scones
Blueberry Cobbler Buttermilk Scones
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup cold unsalted butter, grated
- 1/2 cup buttermilk, plus 1-2 tablespoons, as needed
- 1 large egg
- 1 cup frozen blueberries
For the Brown Sugar Crumble
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cut into small pieces
For the Vanilla Bean Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the brown sugar crumble: In a small bowl, combine the light brown sugar and 2 tablespoons of all-purpose flour. Add the 2 tablespoons of cold unsalted butter (cut into small pieces) and use your fingertips to rub the butter into the dry ingredients until a crumbly mixture forms. Set aside.
⏱️ 3 min
- 3
In a large mixing bowl, whisk together the 2 1/2 cups of all-purpose flour, granulated sugar, kosher salt, and baking powder until well combined.
⏱️ 2 min
- 4
Add the grated cold unsalted butter to the dry ingredients. Use your fingertips to gently rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking the butter.
⏱️ 3 min
- 5
In a separate measuring cup or small bowl, whisk together the 1/2 cup of buttermilk and the large egg until fully combined.
⏱️ 1 min
- 6
Pour the wet buttermilk mixture into the dry ingredients. Use a wooden spatula or your hands to gently mix until a shaggy dough forms. If the dough seems too dry, add an additional 1-2 tablespoons of buttermilk, one tablespoon at a time, until it just comes together.
⏱️ 2 min
- 7
Add the frozen blueberries to the dough. Gently fold them in until they are evenly distributed. The dough may take on a purple hue.
⏱️ 1 min
- 8
Lightly flour a clean work surface or a piece of parchment paper. Transfer the dough to the floured surface and gently pat it into a round shape, about 1-inch thick. Use a bench scraper or a sharp knife to cut the round dough into 8 triangular wedges.
⏱️ 3 min
- 9
Carefully transfer the scone wedges to the prepared baking sheet. Generously spoon and sprinkle the brown sugar crumble over the top of each scone.
⏱️ 2 min
- 10
Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. The internal temperature should reach 200-205°F.
⏱️ 20 min•🌡️ 400
- 11
While the scones are baking, prepare the vanilla bean glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 2 min
- 12
Once baked, remove the scones from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle generously with the vanilla bean glaze.
⏱️ 10 min
- 13
Serve immediately and enjoy these flaky, cakey, and fluffy blueberry cobbler buttermilk scones!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Cobbler Buttermilk Scones
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup cold unsalted butter, grated
- 1/2 cup buttermilk, plus 1-2 tablespoons, as needed
- 1 large egg
- 1 cup frozen blueberries
For the Brown Sugar Crumble
- 1/4 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cut into small pieces
For the Vanilla Bean Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the brown sugar crumble: In a small bowl, combine the light brown sugar and 2 tablespoons of all-purpose flour. Add the 2 tablespoons of cold unsalted butter (cut into small pieces) and use your fingertips to rub the butter into the dry ingredients until a crumbly mixture forms. Set aside.
⏱️ 3 min - 3
In a large mixing bowl, whisk together the 2 1/2 cups of all-purpose flour, granulated sugar, kosher salt, and baking powder until well combined.
⏱️ 2 min - 4
Add the grated cold unsalted butter to the dry ingredients. Use your fingertips to gently rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking the butter.
⏱️ 3 min - 5
In a separate measuring cup or small bowl, whisk together the 1/2 cup of buttermilk and the large egg until fully combined.
⏱️ 1 min - 6
Pour the wet buttermilk mixture into the dry ingredients. Use a wooden spatula or your hands to gently mix until a shaggy dough forms. If the dough seems too dry, add an additional 1-2 tablespoons of buttermilk, one tablespoon at a time, until it just comes together.
⏱️ 2 min - 7
Add the frozen blueberries to the dough. Gently fold them in until they are evenly distributed. The dough may take on a purple hue.
⏱️ 1 min - 8
Lightly flour a clean work surface or a piece of parchment paper. Transfer the dough to the floured surface and gently pat it into a round shape, about 1-inch thick. Use a bench scraper or a sharp knife to cut the round dough into 8 triangular wedges.
⏱️ 3 min - 9
Carefully transfer the scone wedges to the prepared baking sheet. Generously spoon and sprinkle the brown sugar crumble over the top of each scone.
⏱️ 2 min - 10
Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. The internal temperature should reach 200-205°F.
⏱️ 20 min•🌡️ 400 - 11
While the scones are baking, prepare the vanilla bean glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 2 min - 12
Once baked, remove the scones from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle generously with the vanilla bean glaze.
⏱️ 10 min - 13
Serve immediately and enjoy these flaky, cakey, and fluffy blueberry cobbler buttermilk scones!
⏱️ 1 min