Blueberry Scones - Mueller's Bakery


3-1/2 C bread flour

1/3 C granulated sugar

5 TB butter, softened

3 t baking powder

pinch salt

4 fluid oz buttermilk

4 fluid oz heavy cream

1 large egg

1 TB vanilla extract

2 C fresh or frozen blueberries


Preheat oven to 350 F. In the bowl of an electric stand mixer fitted with the paddle attachment, combine flour, sugar, butter, baking powder, and salt. Mix briefly on low speed to distribute evenly.

In a bowl, whisk together buttermilk, cream, egg, and vanilla. Turn the mixer on low speed and slowly pour wet mixture into dry ingredients. Increase speed to medium and mix for 1-2 minutes, until dough softens. Return to low speed and mix in blueberries until combined. Try not to over-mix or dough will turn blue.

With an ice cream scoop, drop dough onto parchment paper-lined baking sheets; you should have 12 scones. Bake for 25-35 minutes (if berries are fresh, about 25 minutes; longer if berries are frozen). When done, scones should be light brown and firm to the touch. Serve warm or cool.