Flaky, golden, and bursting with juicy blueberries, these scones are the kind of weekend bake that makes the whole kitchen smell incredible. The secret to that bakery-style texture is frozen dairy free butter, grated straight into the flour so it stays cold and creates those irresistible flaky layers without a drop of cream or traditional butter. A quick 15-minute chill in the fridge before baking keeps the wedges perfectly shaped and helps them puff up beautifully in the oven. Dairy free milk pulls double duty here — it binds the dough and gives the tops a gorgeous golden finish when brushed on before baking. Fresh or frozen blueberries both work, so this is an easy recipe to pull off any time of year. The batch makes 8 generous wedges, so there's plenty to share — or not. A sprinkle of coarse sugar on top adds a satisfying little crunch that takes them from simple to seriously impressive.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl.
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