Blueberry Scones
- 3 1⁄4 cups all-purpose flour
- 2 Tbsp baking powder
- 1⁄2 cup sugar
- 8 Tbsp cold unsalted butter, in small cubes
- 3 eggs, divided
- 3⁄4 cup buttermilk
- 1 cup fresh blueberries
- Clotted cream and jam, for serving
Whisk flour, baking powder and sugar together in a large bowl. Scatter butter over dry ingredients, then cut in using a pastry blender or fork.
In another bowl, whisk together 2 eggs and buttermilk. Stir liquid into dry ingredients until dough holds together. Gently fold in blueberries.
Place dough onto a board lightly dusted with flour; gently knead. Dust dough with flour, then roll and pat into a 1-inch-thick rectangle. Cover with plastic wrap; refrigerate 30 minutes. Return dough to board; cut dough into 2-inch round biscuits. Rework dough scraps to cut additional scones. Transfer scones to a parchment-lined rimmed baking sheet, leaving 1 1⁄2 inches between scones. Let scones rest 20 minutes.
Heat oven to 400 F. Whisk remaining egg; brush egg on top of scones. Bake 12 to 15 minutes, or until scones are lightly browned. Cool briefly; serve with clotted cream and jam. Makes 12 to 14 scones.