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Ingredients
  • subheading: For the scones:
  • 2 ¾ cups (357 g) all-purpose flour
  • ⅓ cup (66 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (127 g) fresh blueberries
  • ½ cup cold (113 g) unsalted butter, cut into pieces
  • 1 tablespoon vanilla extract
  • 1 cup cold (240 g) buttermilk
  • 1 tablespoon heavy cream or milk
  • 2 tablespoons coarse sugar
  • subheading: For the glaze:
  • 1 cup (120 g) confectioners' sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract
Steps
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