Blueberry Buttermilk Scones

Easy Blueberry Buttermilk Scones

How to Make the Best Blueberry Buttermilk Scones Recipe

• Ingredients you'll need to make easy Blueberry Buttermilk Scones: Self rising flour, granulated sugar, cold butter, buttermilk, dried blueberries, extra large eggs, turbinado sugar and cream.
• Kitchen tools you'll need: Medium bowl, silicone spatula, whisk, sheet pans, scoop, measuring cups and spoons.
• Traditionally the scone dough would be emptied onto a floured surface, rolled and cut into shapes, just as you would when making biscuits. However, this dough is so moist and creamy, I use a two ounce ice cream scoop to divide the dough into even portions.
• Sprinkle each scone with turbinado sugar to add sweetness and crunch on the tops. You can also use granulated sugar, if you don't have raw sugar handy.
• Turbinado sugar is a raw cane sugar. It's slightly brown in color, due to the molasses content, and the granules are larger.  It gives a sweetness and crunch to the top of these scones, and it can also be sprinkled on cookies, or used as a garnish for other baked goods. It's readily available in the sugar section of  most grocery stores.
• You could use another type of dried fruit in this recipe. Cherry, cranberry or any that you enjoy.
• I placed six scones on each baking sheet but, truly this was an over estimate on my part. Even though the scones do spread while baking, eight will easily fit onto each baking sheet.  Just maintain even spacing between each one.  In a small bowl, whisk the remaining egg, and use a pastry brush to brush the egg wash on the top of each scone just before baking.
• Store Blueberry Buttermilk Scones in an airtight container chilled for up to 3 days. Reheat in single servings in the microwave.

More Scones and Biscuit Recipes to Make

• Cranberry Orange Sour Cream Scones are a holiday must-make.
• Savory Bacon and Cheddar Scones with Pineapple Butter
• Blueberry Sour Cream Scones are made with fresh blueberries drizzled with a sweet vanilla cream glaze.
• Fluffy Southern Buttermilk Biscuits can be mastered by bakers of all skill levles.
• Lemon Poppy Seed Scones are filled with a burst of citrus.
• Peach Scones are delicious served with preserves and whipped cream.
• Thimble Biscuits can be filled with your favorite jam or preserves.
• For a citrus twist, you may also enjoy these Lemon Scones from Taste of Home.

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Helpful Kitchen Items:

• Sheet Pan
• Silicone Spatulas
• Measuring Set
• Mixing Bowls

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Blueberry Buttermilk Scones

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Bread, Breakfast, brunch

Cuisine: American

Keyword: blueberry-buttermilk-scones, blueberry-scones

Servings: 20 drop scones

Calories: 135kcal

Author: Melissa Sperka

Ingredients

• 2 ⅓ cups self rising flour
• ⅓ cup granulated sugar
• 6 tablespoon cold butter
• ⅔ cup buttermilk
• 2 extra large eggs divided
• ¾ cup dried blueberries
• 2 tablespoon turbinado sugar for the tops
• suggested accompaniments: mixed berry preserves lemon curd, honey butter, sweetened fresh whipped cream or creme-fraiche

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Instructions

• Preheat the oven to 400°F and line 3 baking sheets with parchment paper. In a mixing bowl, sift together the self rising flour and granulated sugar.
• Using a pastry blender or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs.
• Using a large spoon or spatula, work the buttermilk and egg into the dry ingredients.
• Add blueberries. Mix just until the blueberries are evenly distributed in the batter.
• Using a 2 ounce ice cream scoop to divide the dough into even portions. Maintain even spacing between each one.
• In a small bowl, whisk the remaining egg, and use a pastry brush to brush the egg wash on the top of each scone just before baking.
• Sprinkle each scone with turbinado sugar for a little sweetness and crunch on the tops.
• Place into the preheated oven and bake for 15 minutes or until golden.
• Remove from the pan and onto a wire rack to cool.
• Serve the scones slightly warm or at room temperature with freshly whipped cream or creme fraiche and mixed berry preserves.

Notes

Turbinado sugar is a raw cane sugar. It's slightly brown in color, due to the molasses content, and the granules are larger. It gives a sweetness and crunch to the top of these scones, and it can also be sprinkled on cookies, or used as a garnish for other baked goods. It is readily available in the sugar section of any grocery store.

Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 58mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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