Blueberry Buttermilk Scones

Blueberry Buttermilk Scones

Blueberry Scones for Tea Time

Some women may ask for jewelry, but, not me. I want a cookbook, or lemon curd, a delicious English tea or perhaps something "royal."  So, this time he brought a cookbook back to me filled with lovely pictures and traditional English fare. Included in the recipes was how to create a basic scone. That recipe inspired this recipe with a few twists and extras.  

Tips for Making Scones

• 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.
• 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.

More Baking Tips

• Sprinkle each scone with turbinado sugar for a little sweetness and crunch on the tops.
• 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.
• For a citrus twist, you may also enjoy these lemon scones from Taste of Home.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Silicone Baking Mat
• Pastry/Dough Blender
• Silicone Pastry Brushes
• Aluminum Sheet Pan

Print Recipe Pin Recipe Rate this Recipe

Blueberry Buttermilk Scones

Prep Time15 mins

Cook Time15 mins

Total Time30 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

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

Tried this recipe?Mention @melissassk or tag #melissassk!