- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 stick unsalted butter, cold and cut into cubes
- 1 cup fresh blueberries
- 1/2 cup granola, smashed a little to break up big pieces
- 3/4 cup heavy cream, or buttermilk
- 1/2 cup powdered sugar
- 1 tablespoon milk
Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper; set aside.
Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse a few times until the flour mixture resembles small pea-sized pieces. Add the cream or buttermilk and pulse 2 or 3 times just until mixture starts to come together. Dump into a large bowl, add the berries and granola and knead a few times until flour is all incorporated and dough holds together being careful not to overwork the dough.
Pat the dough into an 8x8” square and cut into 9 squares. Freeze for at least 15 minutes. Remove from freezer and brush with a little heavy cream. Bake until golden-brown on the top and bottom, about 25 minutes.
Make the glaze: Whisk the powdered sugar and milk together in a small bowl until smooth. Drizzle over the cooled scones.