Blueberry Buttermilk Scones

8 Scones
50 min

Have you ever been to an afternoon tea? I’ve been to a few—one was at a hotel and the other was at a Bed & Breakfast Inn. Both tea times were such a treat! Having tea with friends and tasting fancy little tea sandwiches, cakes, scones, and pastries was such a wonderful break in the day.

Since I recently picked a gallon of blueberries, I thought I’d make Blueberry Buttermilk Scones with some of them! I really liked the way these turned out—they’re slightly sweet and moist, with lots of blueberries. I’ve had scones before that were too dry, but I thought the texture of these was just right!

These scones would be great not only for tea time but for breakfast or brunch, too!

Blueberry Buttermilk Scones
Recipe details
  • 8  Scones
  • Prep time: 25 Minutes Cook time: 25 Minutes Total time: 50 min
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Ingredients

  • 2 3/4 cups all-purpose unbleached flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick butter, chilled and diced
  • 1/2 cup granulated sugar
  • 2/3 cup buttermilk
  • 1 1/4 cup fresh or frozen blueberries
  • 1 to 2 Tablespoons milk
  • SIMPLE GLAZE
  • 1 cup powdered sugar
  • 1 Tablespoon milk
Instructions

Preheat oven to 375˚F and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, and salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands or a pastry blender. When the mixture resembles coarse sand and there are only very small pieces of butter remaining, add the granulated sugar and mix to combine.
Make a well in the middle of the mixture, add the buttermilk and stir ingredients together; then gently fold in blueberries. As the dough starts to come together, use your hands to form a rough ball.
Place dough on your parchment-lined baking sheet, lightly sprinkled with flour, and pat into an 8-inch circle, about 3/4-inch thick.
Use a knife to score into 8 wedges and brush tops of wedges lightly with milk, then bake at 375˚F on your center oven rack for 25 to 30 minutes, until golden and toothpick inserted in center comes out clean.
Cool for 15 minutes on pan or cool completely.
While cooling, make the Simple Glaze. Then cut scones through the scores, and drizzle the Simple Glaze over the tops of scones.
Serve with butter or honey butter.
NancyC | nancy-c.com
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