Blueberry Scones

– 2 cups all-purpose flour, spooned and leveled – ¼ cup cane sugar – 2 teaspoons baking powder – ½ teaspoon sea salt – ½ cup unsalted butter, 1 stick, frozen – 1½ cups blueberries – ½ cup cold buttermilk, plus more for brushing* – 1 large egg


Cover a big baking sheet with parchment paper. . In a large bowl, mix together flour, sugar, baking powder, and salt.

Grate frozen butter into the flour mixture using a box grater. Mix until it looks like coarse crumbs. Add blueberries and mix again.

In another bowl, whisk buttermilk, egg, and vanilla (if you want). Pour this over the flour mix and stir with a spatula until you have a rough dough. Use your hands to bring everything together.

Shape the dough into a ball and flatten it into a disk about 1 inch thick on a floured surface. Cut it into 8 pieces like a pizza and put them on the baking sheet.

Put the scones in the freezer for 15 minutes. While they're chilling, preheat your oven to 400°F.

Take the scones out of the freezer, brush them with buttermilk, and sprinkle some coarse sugar on top if you like.