Ingredient

• 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
• 1 teaspoon vanilla extract
• Coarse sugar, for sprinkling, optional

Direction

1. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
4. In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
5. Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet.
6. Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
7. Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
8. Transfer to a wire rack to cool.