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Blueberry Buttermilk Scones

Servings 20 -22
Calories 0
Author Melissa Sperka

Ingredients

  • 2 1/3 cups self rising flour
  • 1/3 cup granulated sugar
  • 6 Tbsp cold butter
  • 2/3 cup buttermilk
  • 2 x-large eggs divided
  • 3/4 dried blueberries
  • 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.
  • Pour the buttered crumbs back into the mixing bowl, and using a large spoon or spatula, work the buttermilk and egg into the dry ingredients.
  • Add the 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.