The greatest scones have a buttery, flaky, and moist interior. They have a crisp and crumbly texture around the edges, making them ideal for serving with coffee or tea.
Scones have a poor reputation for being bland or dry (my husband Jack swore he didn't like them for years), but when prepared properly, they shouldn't be either.
I've included my favorite blueberry scones recipe below. It's simple to create with only ten basic ingredients and consistently produces delicate, delicious, bakery-quality scones.
If you're on the fence regarding scones, I believe they'll win you over. Even Jack will agree that these blueberry scones are perfect for breakfast or brunch!
All-purpose flour - Spoon and level to avoid overfilling your measuring cup. For sweetness, use cane sugar. I often add coarse sugar on top of the scones to get a crisp, golden brown crust.
Baking powder and an egg will help the scones puff up while baking. Frozen butter! It won't melt until you put the scones in the oven,
where they become tender and flaky. Before mixing it into the scone dough, grind it on a box grater with large holes.
Buttermilk provides moisture, richness, and a somewhat sour flavor. See the alternatives in the callout below.