2 cups(250g) all-purpose flour (spooned and leveled), plus extra for work surface
½cup(113g; 1 stick) unsalted butter, frozen
½cupbuttermilk (minus 1 tablespoon for brushing)
1teaspoonpure vanilla extra
1cup(180g) fresh or frozen blueberries (do not thaw)
for topping (optional)
lemon glaze (optional)
½cup(50g) powdered sugar
Preheat oven to 375 °F and lined baking sheet with parchment paper or a silicone mat. Set aside.
In a large bowl, combine flour, baking powder, salt, nutmeg, sugar, and mix together. Grate the frozen butter directly into the flour mixture and combine with a fork or your fingers. The mixture should resemble bread crumbs with pea- size crumbs.
Whisk buttermilk, egg, and vanilla extract together in a small mixing bowl. Pour the wet ingredients into the dry or flour ingredients, add the fresh blueberries, and gently mix to combine. Transfer dough onto a floured board, form it into 8 inches disc using your fingers. Use a bench scraper or sharp knife to cut into 8 wedges.
Brush the scones with buttermilk and sprinkle with coarse sugar. Transfer the scones onto the prepared baking sheet and bake in a preheated oven for 18- 22minutes or until golden brown.
Remove from oven and allow to cool.
Mix together the lemon juice and powdered sugar until well combined. drizzle on cooled scones before serving.
How to make homemade buttermilk
if you do not have buttermilk on hand then you can easily make one using 1 tablespoon of vinegar or lemon juice and add enough milk to make 1 cup of buttermilk. stir and allow to sit for 5 minutes before using.
How to store the scones
Scones can be stored in an airtight container for about 3 days.For longer storage, put the cooled scones into a freezer bag or container and store them in the freezer for up to 3 months. When ready to use, thaw the scones at room temperature for a few hours or thaw in the fridge overnight. warm the thawed scones for 30 seconds or in a preheated oven for 10 minutes.