Description
Buttermilk Blueberry Scones are tender, buttery pastries studded with juicy blueberries and lightly sweetened, making them a perfect companion to coffee or tea for breakfast or brunch.
Ingredients
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- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in buttermilk and vanilla extract just until a dough begins to form.
- Gently fold in the blueberries, being careful not to overmix.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Brush tops with a little buttermilk and sprinkle with coarse sugar, if using.
- Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.
- Cool slightly before serving warm or at room temperature.
Notes
- Use frozen blueberries straight from the freezer to prevent bleeding.
- For extra flavor, add lemon zest to the dough.
- Scones are best enjoyed fresh but can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg