Maple Blueberry Scones
Makes 12-15 scones.
- 3 C. all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of freshly grated nutmeg
- 3/4 tsp. salt
- 3/4 C. (1 1/2 sticks) cold unsalted butter, cut into small cubes
- 1 large egg
- 2 Tbsp. pure maple syrup
- 3/4 C. + 3 Tbsp. buttermilk, divided
- 1 C. fresh blueberries
- granulated sugar for sprinkling on top
Place a rack in the upper third of the oven and preheat to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Cut in butter until mixture resembles coarse meal.
In a medium bowl, place egg, maple syrup and buttermilk, whisking to combine. Pour into flour mixture and stir enough to make a soft dough. Do not worry if it doesn't come together in one lump. It needs to be loose so you can add the blueberries.
Fold in the blueberries and turn out onto a flour surface and knead a few times until dough comes together completely. Roll or pat into a 1-inch thickness.
Using a 2-inch round cutter, cut scones out of dough. Reshape and roll scraps to finish cutting scones. Place on the parchment paper-lined baking sheet. Brush lightly with buttermilk and sprinkle with granulated sugar. Bake for 15-18 minutes, until golden brown on top.
Scones are best the day they are made, but can be stored in a sealed contained for 2-3 days. They can also be frozen to store longer.